Ingredients
Scale
Here’s what you’ll need to create this mouthwatering Garlic Parmesan Zoodle Bowl:
- For the Chicken:
- 1.5 lbs Boneless, Skinless Chicken Breasts: Cut into 1-inch cubes. This is your main protein, lean and versatile.
- 1 Tablespoon Olive Oil: For searing the chicken to golden perfection.
- 1 teaspoon Paprika: Adds a lovely color and mild, sweet flavor.
- 1/2 teaspoon Dried Oregano: Brings a classic Mediterranean herb note.
- 1/2 teaspoon Garlic Powder: For an initial layer of garlic flavor on the chicken.
- Salt and Black Pepper: To taste, for seasoning the chicken.
- For the Zoodles & Sauce:
- 4 Medium Zucchinis: (About 2 lbs) Spiralized into noodles. These are your healthy, low-carb pasta alternative.
- 2 Tablespoons Unsalted Butter: Forms the rich base of your sauce.
- 4-6 Cloves Fresh Garlic: Minced. The star of the show – adjust to your garlic preference!
- 1/4 cup Chicken Broth: Low sodium is preferred, to deglaze the pan and add moisture to the sauce.
- 1/2 cup Heavy Cream (or Half-and-Half for a lighter version): Creates the creamy, luscious texture of the sauce.
- 3/4 cup Grated Parmesan Cheese: Freshly grated is highly recommended for the best melt and flavor. Plus extra for garnish!
- 1/4 teaspoon Red Pepper Flakes (Optional): For a little kick of heat.
- 2 Tablespoons Fresh Parsley: Chopped, for garnish and a touch of freshness.
- Salt and Black Pepper: To taste, for seasoning the sauce.
- 1 Tablespoon Lemon Juice (Optional, but recommended): Brightens up the flavors at the end.
Instructions
Follow these simple steps to culinary delight:
- Prepare the Chicken: Pat the chicken breast cubes dry with paper towels. In a medium bowl, toss the chicken cubes with olive oil, paprika, dried oregano, garlic powder, salt, and pepper until well coated.
- Cook the Chicken: Heat a large skillet or pan over medium-high heat. Once hot, add the seasoned chicken cubes in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the skillet and set aside on a plate.
- Sauté Aromatics for Sauce: Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced fresh garlic (and red pepper flakes, if using). Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- Build the Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom – these are packed with flavor! Let it simmer for a minute.
- Make it Creamy: Stir in the heavy cream (or half-and-half) and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce begins to thicken slightly.
- Add the Cheese: Reduce the heat to low. Gradually stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Season with salt and pepper to taste. If the sauce seems too thick, you can add a splash more chicken broth or cream.
- Introduce the Zoodles: Add the spiralized zucchini noodles (zoodles) to the skillet with the sauce. Toss gently to coat them evenly. Cook for only 2-3 minutes, just until the zoodles are slightly tender but still have a bit of a bite (al dente). Be careful not to overcook, as they can become watery.
- Combine and Finish: Return the cooked chicken to the skillet with the zoodles and sauce. Toss everything together to combine and allow the chicken to reheat.
- Final Touches: Stir in the optional lemon juice for a burst of brightness.
- Serve: Divide the Garlic Parmesan Zoodle Bowl with Chicken among serving plates or bowls. Garnish generously with fresh chopped parsley and extra grated Parmesan cheese. Serve immediately and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 35g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 50g