Sriracha Chicken and Zucchini Noodles

A delicious sriracha chicken and zucchini noodles recipe for a quick and healthy lunch or dinner.

Game Changing Pasta Replacement

I was first introduced to the idea of zucchini noodles a few years ago when I began eating a gluten and dairy free diet. They seemed like an easy pasta replacement and the pretty spiralized look had me hooked.

I was SO excited the day my very own spiralizer came in the mail! Since then I’ve enjoyed making these vibrant green zoodles in a variety of ways.  Although my go to is still the classic spaghetti and meatballs, these tasty noodles can be a fun addition to numerous dinner recipes. Yum!

This specific zucchini noodles recipe with chicken came about several months ago. I was making some tweaks to another recipe and realized that I had tweaked it into an entirely new recipe with all of the substitutions, additions, and alterations. The crisp and fresh zucchini pairs perfectly with the spicyness of the sriracha sauce. While the tomatoes and mushrooms offer a light and refreshing taste to nicely compliment the dish as a whole.

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To Prepare Chicken and Zucchini Noodles

Begin by heating up ½ Tbsp olive (or avocado) oil your pan over medium heat. Add the chicken breasts to the warm pan and season with garlic powder, onion powder, Italian seasoning, and salt and pepper. While the chicken is cooking dice the onion and tomatoes, slice the mushrooms, and mince the garlic. Grate the parmesan cheese and set aside.

Once the chicken is finished cooking around 10 minutes (depending upon how thick the chicken breasts are) slice into thin strips and set aside. Next add in the remaining ½ Tbsp of oil and cook the onion, garlic, and mushrooms until onions are softened and mushrooms are browned. Add in the diced tomatoes and stir. Cook for a couple of minutes and add chicken back to the pan.

Meanwhile spiralize your zucchini (I use the ribbon cut blade) and chop up your basil. It’s now time to plate! Layer zucchini noodles on each plate and top with chicken and tomato mixture, parmesan, basil and a drizzle of sriracha.

Sriracha sauce is spicey, so drizzle according to your desired spicyness level, but don’t skimp on it altogether! The sauce really pulls in all together! Enjoy =)

Sriracha Chicken and Zucchini Noodles Recipe

4 Servings

Ingredients

• 1 lb Chicken breast
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2 garlic cloves (minced)
• ½ medium onion (diced)
• 4 oz mushrooms (sliced)
• 2 vine ripe tomatoes (diced)
• 4 large basil leaves, cut into thin ribbons
• ¼ cup freshly grated parmesan cheese (optional, omit for whole30/paleo)
• 3-4 medium sized zucchini (spiralized into noodles)
• Sriracha sauce to drizzle

Directions

1. Begin by heating up ½ Tbsp olive (or avocado) oil your pan over medium heat. Add the chicken breasts to the warm pan and season with garlic powder, onion powder, Italian seasoning, and salt and pepper.
2. While the chicken is cooking dice the onion and tomatoes, slice the mushrooms, and mince the garlic. Grate the parmesan cheese and set aside.
3. Once the chicken is finished cooking around 10 minutes (depending upon how thick the chicken breasts are) slice into thin strips and set aside.
4. Next add in the remaining ½ Tbsp of oil and cook the onion, garlic, and mushrooms until onions are softened and mushrooms are browned.
5. Add in the diced tomatoes and stir. Cook for a couple of minutes and add chicken back to the pan.
6. Meanwhile spiralize your zucchini (I use the ribbon cut blade) and chop up your basil.
7. It’s now time to plate! Layer zucchini noodles on each plate and top with chicken and tomato mixture, parmesan, basil and a drizzle of sriracha.