This dish is creamy, light, and packed with protein! The zucchini noodles stay fresh and slightly crisp, while the shredded chicken makes it extra filling.
The Greek yogurt sauce is smooth and garlicky, with a pop of lemon to keep things bright. Best of all? It comes together in 20 minutes—perfect for a quick, healthy meal!
What You’ll Need
Ingredients:
- 2 medium zucchinis, spiralized into noodles
- 2 cups cooked, shredded chicken
- 2 cups fresh spinach, chopped
- ½ cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons grated parmesan cheese
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
Tools:
- Spiralizer (or buy pre-spiralized zucchini)
- Large skillet
- Wooden spoon
- Cutting board & knife
- Small bowl
- Whisk
Pro Tips
✅ Use pre-cooked chicken! Rotisserie chicken works great for this.
✅ Don’t overcook the noodles! They only need a quick toss in the pan to stay slightly crisp.
✅ Greek yogurt can curdle if overheated. Stir it in at the end, off the heat.
✅ Lemon zest is key! It adds freshness without extra calories.
✅ Want extra creaminess? Stir in a teaspoon of Dijon mustard for more depth.
Step 1: Prep the Zucchini, Spinach & Chicken
Wash and spiralize the zucchini into thin noodles. Chop the spinach and set aside. If using freshly cooked chicken, shred it into small pieces.
Step 2: Mix the Yogurt Sauce
In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, garlic powder, salt, black pepper, and red pepper flakes. Set aside.
Step 3: Sauté the Garlic
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Step 4: Add the Chicken & Spinach
Add the shredded chicken to the pan and toss it with the garlic for about a minute. Then, stir in the chopped spinach and cook for another minute until it wilts.
Step 5: Cook the Noodles
Add the zucchini noodles to the skillet and toss everything together for 2 minutes, just until the noodles soften slightly.
Step 6: Stir in the Yogurt Sauce
Turn off the heat and let the pan cool for a minute. Then, gently stir in the Greek yogurt sauce and parmesan cheese until everything is evenly coated.
Step 7: Serve & Enjoy!
Plate the creamy noodles and sprinkle with extra parmesan and a pinch of red pepper flakes if you like a little heat. Serve immediately!
Leftovers & Storage
🥶 Fridge: Store in an airtight container for up to 2 days. Reheat gently in a pan over low heat.
❌ Freezing not recommended—the zucchini gets too watery.
😋 Best eaten fresh!
Final Thoughts
This dish is creamy, flavorful, and packed with protein—all while staying light and healthy! It’s perfect for a quick lunch or an easy dinner. Try it out, and let me know how you like it in the comments! 😊