Best 3 Zucchini Noodles With Chicken And Tomatoes In A Lemon Garlic Sauce Recipes

Indulge in a culinary journey with our tantalizing Zucchini Noodles with Chicken and Tomatoes in a Lemon Garlic Sauce, a symphony of flavors that will tantalize your taste buds. This healthy and delectable dish features spiralized zucchini noodles, tender chicken, juicy tomatoes, all enveloped in a vibrant lemon garlic sauce that bursts with freshness. The recipe provides step-by-step instructions, guiding you through the process of creating this mouthwatering meal.

In addition to the main recipe, the article offers a collection of equally enticing recipes, each with its own unique twist on the classic Zucchini Noodles with Chicken and Tomatoes combination. Discover the hearty and comforting One-Pot Chicken and Zucchini Noodle Soup, perfect for a cozy meal on a chilly day. Delve into the vibrant flavors of the Zucchini Noodles with Cherry Tomatoes and Feta, a delightful vegetarian option bursting with Mediterranean flair. And if you're craving a quick and easy lunch, try the 15-Minute Zucchini Noodles with Chicken and Pesto, a flavorful dish that comes together in a snap. Each recipe is carefully crafted to ensure maximum enjoyment, and includes detailed instructions, ingredient lists, and cooking tips.

Let's cook with our recipes!

ZUCCHINI NOODLES WITH CHICKEN AND TOMATOES IN A LEMON GARLIC SAUCE

Zucchini Noodles with Chicken and Tomatoes in a Lemon Garlic Sauce image

I am just loving my spiralizer attachment from KitchenAid®, and it's been super busy in my kitchen! If you don't have the attachment, there are other ways to spiralize, including using a vegetable peeler. This recipe was inspired by leftovers. Before serving, top this dish with your favorite chopped fresh herbs! I love roasting 2 chickens at once and serving them for dinner one night, then cutting the rest up and using for several different meals. I freeze what I won't use in the next 2 days. I also keep a little packed away for Jake! Love my doggie...

Provided by Cindy Anschutz Barbieri

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 36m

Yield 2

Number Of Ingredients 12

Ingredients

2 large zucchini, ends trimmed
2 tablespoons extra virgin olive oil, divided
12 cherry tomatoes, halved
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon Italian seasoning
½ teaspoon freshly ground black pepper
½ cooked chicken breast, chopped
4 cups baby spinach
½ cup frozen peas
2 lemons, juiced
1 lemon, zested

Steps:

Cut zucchini into noodles using a spiralizer.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in tomatoes; cook until starting to brown, 6 to 7 minutes. Add garlic; cook and stir for 30 seconds. Toss in zucchini; season with salt, Italian seasoning, and pepper and stir to combine. Add chicken, spinach, peas, lemon juice, and zest. Drizzle with 1 tablespoon olive oil. Cover and simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 27.6 g, Cholesterol 44.3 mg, Fat 22 g, Fiber 8.4 g, Protein 22.9 g, SaturatedFat 4.1 g, Sodium 1130.5 mg, Sugar 8.7 g

SAUTEED CHICKEN, ZUCCHINI, ARTICHOKES AND TOMATOES OVER PASTA

Sauteed Chicken, Zucchini, Artichokes and Tomatoes over Pasta image

This is a relatively simple dish to make and incredibly flavorful. My family and I eat a good deal of pasta, so I'm always looking for new ways of preparing it. I thought up this recipe while having a craving for marinated artichokes.

Provided by discoteca

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb chicken, cut into bite size chunks
5 minced garlic cloves
2 small zucchini, cut into chunks (about the same size as the chicken)
1 (6 1/2 ounce) jar marinated artichoke hearts, drained and halved
1 (14 1/2 ounce) can diced tomatoes, drained (or you can use a couple of fresh, chopped and seeded)
1 1/2 cups dry white wine (I used Chardonnay)
2 tablespoons dried oregano
2 teaspoons salt and pepper
1/4 cup olive oil, divided

Steps:

In large skillet, heat one TBSP of olive oil over medium-high heat till pan is HOT.
Add chicken. While it's searing, sprinkle the chicken with oregano, salt and pepper.
When chicken is browned on all sides, remove it from the pan and add another TBSP of olive oil. When oil is heated, saute the zucchini until soft and lightly browned. Remove from pan.
Add another tablespoon of olive oil and add the garlic. When the garlic becomes fragrant, deglaze the pan with the white wine. Let this reduce by half.
Add the chicken back into the pan. Cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. Heat through.
Finish with a drizzle of olive oil and one tablespoon of lemon juice. Serve over spaghetti with plenty of parmesan cheese.

Nutrition Facts : Calories 410.4, Fat 24.4, SaturatedFat 4.9, Cholesterol 51.8, Sodium 326.9, Carbohydrate 18.1, Fiber 5.3, Sugar 6.2, Protein 16.4

ZUCCHINI NOODLES WITH CHICKEN AND TOMATOES IN A LEMON GARLIC SAUCE

Zucchini Noodles with Chicken and Tomatoes in a Lemon Garlic Sauce image

I am just loving my spiralizer attachment from KitchenAid®, and it's been super busy in my kitchen! If you don't have the attachment, there are other ways to spiralize, including using a vegetable peeler. This recipe was inspired by leftovers. Before serving, top this dish with your favorite chopped fresh herbs! I love roasting 2 chickens at once and serving them for dinner one night, then cutting the rest up and using for several different meals. I freeze what I won't use in the next 2 days. I also keep a little packed away for Jake! Love my doggie...

Provided by Cindy Anschutz Barbieri

Categories Pan Fried Chicken Breasts

Time 36m

Yield 2

Number Of Ingredients 12

Ingredients

2 large zucchini, ends trimmed
2 tablespoons extra virgin olive oil, divided
12 cherry tomatoes, halved
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon Italian seasoning
½ teaspoon freshly ground black pepper
½ cooked chicken breast, chopped
4 cups baby spinach
½ cup frozen peas
2 lemons, juiced
1 lemon, zested

Steps:

Cut zucchini into noodles using a spiralizer.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in tomatoes; cook until starting to brown, 6 to 7 minutes. Add garlic; cook and stir for 30 seconds. Toss in zucchini; season with salt, Italian seasoning, and pepper and stir to combine. Add chicken, spinach, peas, lemon juice, and zest. Drizzle with 1 tablespoon olive oil. Cover and simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 27.6 g, Cholesterol 44.3 mg, Fat 22 g, Fiber 8.4 g, Protein 22.9 g, SaturatedFat 4.1 g, Sodium 1130.5 mg, Sugar 8.7 g

Tips:

Use a spiralizer to create zucchini noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide, thin strips of zucchini.
Cook the zucchini noodles briefly. Overcooking will make them mushy, so cook them just until they are tender-crisp.
Use a variety of vegetables in your dish. This will add flavor, color, and nutrients.
Don't be afraid to experiment with different sauces. The lemon-garlic sauce in this recipe is a classic, but you could also try a pesto sauce, a tomato sauce, or a cream sauce.
Serve zucchini noodles immediately. They are best when they are fresh and hot.

Conclusion:

Zucchini noodles are a healthy and delicious alternative to traditional pasta. They are low in calories and carbohydrates, and they are a good source of vitamins and minerals. This recipe for zucchini noodles with chicken and tomatoes in a lemon-garlic sauce is a flavorful and satisfying meal that is perfect for a weeknight dinner. With a few simple tips, you can make this dish your own and enjoy it again and again.