I love zoodles. There I said it. Mostly because I just love saying the word. Zoodles. What are zoodles? They are zucchini noodles and they are healthy and yummy. If you are on a grain-free diet, or just trying to eat healthier, you should give them a try and swap them in for your regular pasta.

How To Make Zoodles

You can buy zoodles at Trader Joe’s like I sometimes do, but they are super easy to make. Here’s how to make zucchini noodles. First you need a fresh zucchini (obviously).

1. 1. You can make zoodles with a peeler: Simply make long peels down the length of a zucchini.
   2. You can make zoodles with a vegetable spiralizer: Get one like this Paderno Spiralizer used in this recipe and follow the spiralizer’s directions.
   3. How to cook zoodles: Saute them in pan in some olive oil (or whatever oil you chose) over medium heat. Do not boil them in water or they will be runny and watery. It’s important to get as much water as you can out of the zoodles, so drain them in a colander, let them dry on some paper towels and don’t add more water.
   

   Lemon Chicken Zoodles
   

   Zoodles can be served with red sauce (the obvious choice) but my family’s favorite zoodle recipe is Lemon Chicken Zoodles. Who doesn’t love lemon chicken? Well, serve some over fresh zucchini noodles and you will blow their minds. Not only is this recipe delicious, it’s easy to make and healthy. Triple points! Easy healthy meals that satisfy the entire family are one of my main goals. So without further ado, here is my recipe for Lemon Chicken Zoodle Bowls. And we will be making our own zoodles.

   Lemon Chicken Zoodle Bowls Recipe

   Yields: 4 servings

   Prep: 10 minutes | Cook: 12 minutes | Total: 22 minutes

   

   Ingredients:

   2 pounds boneless skinless chicken
   ¼ cup chicken broth
   ¼ cup lemon juice
   1 tablespoon toasted sesame oil
   ¼ cup honey
   1 tablespoon soy sauce
   1 tablespoon cornstarch
   ⅛ teaspoon ground ginger
   2 garlic cloves, minced
   3 tablespoons olive oil, divided
   2 large zucchini, spiralized
   Himalayan pink salt and black pepper to taste
   Toasted sesame seeds for garnish

   1. Add chicken broth, lemon juice, honey, toasted sesame oil, soy sauce, cornstarch, ground ginger and minced garlic to a small bowl and whisk to combine. Set aside.

   2. Cut off the ends of each zucchini and run through spiralizer with ⅛ inch spacing blade to create zoodles. Use kitchen scissors to cut them into 10-12 inch pieces. Sprinkle with salt and pepper. Place zoodles in a colander over the sink to allow them to drain while preparing next step.

   3. Chop chicken into bite sized pieces. Season with salt and pepper.

   4. Place two tablespoons of olive oil in a large skillet on medium-high heat. Add the bite sized chicken pieces and cook through, about 5-6 minutes, tossing as needed. Add the honey lemon sauce and stir to coat the chicken. Turn up the heat to bring sauce to a boil. Once sauce begins to boil, turn off the heat and set aside.

   5. Use paper towels to squeeze out any extra moisture from the zoodles.

   6. Place one tablespoon of olive oil in a large skillet over medium heat and add the zoodles. Use pasta tongs to toss the zoodles occasionally while cooking for 5-6 minutes, until al dente. Turn off the heat.

   7. Serve lemon chicken over a bed of zoodles. Be sure to spoon on extra sauce to allow the zoodles to soak up the flavor. Sprinkle on toasted sesame seeds and serve.

   Paderno Spiralizer, $49.99

   

   

   

   

   

   

   

   Yield: 4 seervings

   Lemon Chicken Zoodle Bowls

   

   Print

   Prep Time 10 minutes

   Cook Time 12 minutes

   Total Time 22 minutes

   Ingredients

   • 2 pounds boneless skinless chicken
   • ¼ cup chicken broth
   • ¼ cup lemon juice
   • ¼ cup honey
   • 1 tablespoon toasted sesame oil
   • 1 tablespoon soy sauce
   • 1 tablespoon cornstarch
   • ⅛ teaspoon ground ginger
   • 2 garlic cloves, minced
   • 3 tablespoons olive oil, divided
   • 2 large zucchini, spiralized
   • Himalayan pink salt and black pepper to taste
   • Toasted sesame seeds for garnish

   Instructions

   1. Add chicken broth, lemon juice, honey, toasted sesame oil, soy sauce, cornstarch, ground ginger and minced garlic to a small bowl and whisk to combine. Set aside.
   2. Cut off the ends of each zucchini and run through spiralizer with ⅛ inch spacing blade to create zoodles. Use kitchen scissors to cut them into 10-12 inch pieces. Sprinkle with salt and pepper. Place zoodles in a colander over the sink to allow them to drain while preparing next step.
   3. Chop chicken into bite sized pieces. Season with salt and pepper.
   4. Place two tablespoons of olive oil in a large skillet on medium-high heat. Add the bite sized chicken pieces and cook through, about 5-6 minutes, tossing as needed. Add the honey lemon sauce and stir to coat the chicken. Turn up the heat to bring sauce to a boil. Once sauce begins to boil, turn off the heat and set aside.
   5. Use paper towels to squeeze out any extra moisture from the zoodles.
   6. Place one tablespoon of olive oil in a large skillet over medium heat and add the zoodles. Use pasta tongs to toss the zoodles occasionally while cooking for 5-6 minutes, until al dente. Turn off the heat.
   7. Serve lemon chicken over a bed of zoodles. Be sure to spoon on extra sauce to allow the zoodles to soak up the flavor. Sprinkle on toasted sesame seeds and serve.

   Nutrition Information:

   Yield:

   4

   Serving Size:

   1
   Amount Per Serving: Calories: 682Total Fat: 34gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 202mgSodium: 577mgCarbohydrates: 25gFiber: 2gSugar: 19gProtein: 68g
   

   Try more of Lauren’s delicious and healthy recipes like Amazing Low Carb Cauliflower “Potato” Salad and Easy To Make Anti-Inflammatory Tumeric Lemon Chicken.

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