Chicken Zucchini Noodle Bowl
A quick, light bowl of tender chicken, spiralized zucchini, and roasted cauliflower and tomatoes, finished with fresh cilantro and a squeeze of lime. Ready in about 20 minutes for an easy weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 40g
Ingredients
- 1 lb chicken breast
- 2 medium zucchini
- 2 cups cauliflower florets
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 1 whole lime
Instructions
- 1
Preheat oven to 425°F. Toss the 2 cups cauliflower florets and 1 cup cherry tomatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast until tender and lightly charred, about 15 minutes.
- 2
While vegetables roast, spiralize the 2 medium zucchini into noodles. Season the 1 lb chicken breast with salt and pepper.
- 3
Heat 2 tbsp olive oil in a large skillet over medium-high. Add the chicken and cook until golden and cooked through (no pink inside), about 6 minutes per side. Let rest 2 minutes, then slice.
- 4
In the same skillet, add the zucchini noodles and cook, tossing, until just tender but still crisp, about 2 minutes. Remove from heat.
- 5
Divide zucchini noodles between bowls, top with sliced chicken, roasted vegetables, and fresh cilantro. Squeeze the lime wedge over each bowl before serving.
Tools you’ll need
- spiralizer
- baking sheet
- large skillet
- knife
- cutting board
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