This Pioneer Woman Grilled Chicken with Zucchini Noodles Recipe is a light and zesty recipe, which is made with tender chicken breasts and fresh zucchini noodles. It’s a healthy low-carb dinner, ready in about 30 minutes.
Grilled Chicken with Zucchini Noodles Recipe Ingredients
Chicken:
- 6 skinless, boneless chicken breasts (about 8 oz. each)
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. Dijon mustard
- 1 Tbsp. olive oil, plus more for the grill
- 1 garlic clove, minced
- 1 tsp. kosher salt
- Black pepper, to taste
Zucchini Noodles:
- 1 Tbsp. salted butter
- 1 Tbsp. olive oil
- 2 garlic cloves, minced
- 1 1/2 lb. precut zucchini noodles (or spiralized fresh)
- Zest of 1 lemon
- 1 tsp. kosher salt
- Black pepper, to taste
- 1 pt. grape tomatoes, halved
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/2 cup fresh basil, chopped
How To Make Grilled Chicken with Zucchini Noodles Recipe
- Prepare the chicken: Place the chicken breasts between 2 pieces of plastic wrap. Pound them with the flat side of a meat mallet or a heavy skillet until they are a uniform thickness.
- Marinate the meat: In a large bowl, whisk together the fresh lemon juice, Dijon mustard, olive oil, and minced garlic. Add the pounded chicken to the bowl and toss to coat thoroughly. Let it stand at room temperature while you heat the grill (about 10-15 minutes).
- Grill the chicken: Preheat a grill or grill pan to medium heat and oil the grates. Remove the chicken from the marinade and season with salt and a few grinds of pepper. Grill until marked and cooked through, about 6 minutes per side. Remove to a cutting board and let rest.
- Sauté the aromatics: Melt the butter with the olive oil in a large nonstick skillet over medium-high heat. Add the minced garlic and cook, stirring constantly, until fragrant but not brown, about 15 seconds.
- Cook the noodles: Add the zucchini noodles to the skillet and toss until well coated in the garlic oil. Sprinkle in the lemon zest, salt, and pepper. Cook, tossing frequently, until the zucchini just starts to wilt, about 1 minute. Do not overcook.
- Finish and serve: Add the halved tomatoes and Parmesan cheese to the skillet. Cook until just warmed through, about 30 seconds. Remove from the heat, add the chopped basil, and toss to combine. Serve the grilled chicken alongside or atop the zucchini noodles, sprinkled with extra Parmesan.
Recipe Tips
- Don’t Overcook the Zoodles: Zucchini releases water quickly when cooked. To keep them from becoming a soggy mess, cook them on medium-high heat for just a minute or two until they barely wilt. They should still have a “bite” to them.
- Uniform Chicken: Pounding the chicken breasts is the secret to juicy grilled meat. It ensures the thinner ends don’t dry out before the thick center is cooked.
- Prep Ahead: You can spiralize the zucchini up to 3 days in advance. Store them in an airtight container lined with a paper towel to absorb excess moisture.
- Lemon Tip: Zest the lemon before you juice it for the chicken marinade. It is much harder to zest a squeezed lemon.
What To Serve With Grilled Chicken with Zucchini Noodles
This dish is a complete low-carb meal, but it pairs well with light sides.
- Caprese Salad: Tomatoes, mozzarella, and balsamic.
- Garlic Bread: If you aren’t counting carbs, crusty bread is great for the juices.
- Roasted Peppers: Adds color and sweetness.
- White Wine: A crisp Pinot Grigio complements the lemon and basil.
How To Store Grilled Chicken with Zucchini Noodles Recipe
- Refrigerate: Store the chicken and the zucchini noodles in separate containers if possible. The chicken keeps for 3-4 days. The noodles are best eaten fresh but can be stored for 1-2 days (expect some water release).
- Reheat: Reheat the chicken in a skillet or microwave. For the noodles, drain any liquid that has pooled in the container before quickly reheating in a hot skillet for 30 seconds.
- Freeze: Freezing is not recommended for the zucchini noodles as they will turn to mush. The cooked chicken can be frozen for up to 3 months.
Grilled Chicken with Zucchini Noodles Recipe Nutrition Facts
- Calories: 350
- Total Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 105mg
- Sodium: 650mg
- Total Carbohydrates: 8g
- Dietary Fiber: 3g
- Sugar: 4g
- Protein: 42g
Nutrition information is estimated per serving based on 4 servings.
FAQs
Can I use other vegetables?
Yes, this garlic-lemon-parmesan method works wonderfully with yellow summer squash noodles, asparagus, or even broccoli florets.
Is this recipe Keto-friendly?
Yes, this recipe is naturally low-carb and high-protein, making it suitable for Keto and Paleo diets (if you omit the cheese for Paleo).
Can I make this without a grill?
Absolutely. You can sear the pounded chicken breasts in a hot skillet with a little olive oil for the same amount of time (6 minutes per side) until golden and cooked through.
Pioneer Woman Grilled Chicken with Zucchini Noodles Recipe
Description
A healthy, vibrant dinner featuring lemon-Dijon marinated chicken served over quick-sautéed zucchini noodles with basil, tomatoes, and Parmesan.
Ingredients
Instructions
- Pound chicken to uniform thickness.
- Whisk lemon juice, mustard, oil, and garlic. Coat chicken.
- Preheat grill to medium. Season chicken with salt/pepper.
- Grill chicken 6 mins/side. Rest.
- Melt butter and oil in skillet. Sauté garlic 15 secs.
- Add zoodles, zest, salt, pepper. Cook 1 minute.
- Add tomatoes and Parmesan; warm through (30 secs).
- Stir in basil and serve with chicken.
Notes
- Zucchini Water: If your zucchini seems very wet, you can salt the raw noodles in a colander for 10 minutes and squeeze them dry before cooking.
- Cheese: Freshly grated Parmesan melts into the sauce much better than the pre-shredded tub variety.
- Variation: Add red pepper flakes to the zoodles for a spicy kick.
Grilled Chicken with Zucchini Noodles Recipe
