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I’m one of those people that likes to eat healthy, but I’m also pretty lazy when it comes to cooking. It’s a tough combination. Which means when I make something for dinner it has to be quick to make, easy to do and tasty enough that my 4 year old son will eat it. Enter – The Grilled Chicken and Zucchini Noodles!
This is honestly a fall back meal that we have so often because it’s fast and my son is super entertained making the noodles.
I have to admit, I avoided the zucchini noodles for so long because they seemed like such a ‘fad’ thing where people were like ‘hey this is a great substitute for pasta’ and my inner carb loving meanie wanted to just do an evil laugh and say there is literally no substitute for pasta.
Which is true, to an extent. Pasta is a gift from the Gods (or whatever deity you choose to give thanks to) and is amazing. But it makes me bloated, stack on weight at the thought of it and makes my tummy rumble to the point I wonder if it’s actually trying to communicate with me.
And then I saw a spiralizer like this one that let me do more than just make zucchini noodles (I make sweet potato ones now too!!) and I was convinced I’d give it a go. My husband, on the other hand, was convinced it was going to be just another appliance I use for a week and then hide in the cupboard.
I don’t mean to brag (yes I do) but nah nah I was right, he was wrong. (Real mature).
I needed to my first zucchini noodle experience to be super tasty, which meant it had to be cooked in butter. I also wanted it to be fast and reasonably cheap (chicken) add a bit of taste and healthiness (garlic) and a bit of freshness (tomatoes).
It was actually my son’s idea to cook the noodles in a butter sauce, he definitely takes after his mama.
So that’s what we did.
We broke out the spiralizer, figured out how to use it (it’s easy) and made way more noodles than we could actually eat because it was so much fun and quite mesmerising running the zucchinis through.
This dish only takes about 15 minutes to put together and can be served cold the next day for lunches. You can add more veggies to bulk it up or even more chicken or change it to prawns (shrimp) if you want to give it a seafood kick.
It’s super tasty and will more than likely get you hooked on zucchini noodles. They may not be a substitute for pasta, but they are pretty darn good.
Note – zucchinis are highly watery vegetables and as such cook down quite a bit when you make this dish. It may seem like you have way too many noodles at the start but they reduce in size by a fair amount. We tend to use one zucchini per serve.
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- 2 x large zucchinis
- 1 x clove of garlic (crushed or finely diced)
- 1 x tablespoon of butter
- 3 x chicken thighs
- 150 grams cherry tomatoes (halved or quartered)
- Season your chicken with salt and pepper and grill in your favourite way. We love the way chicken grills on the barbeque so if you can do that go ahead, otherwise cook off in another pan.
- While the chicken is cooking, spiralize your zucchini.
- In a frypan, add the butter, garlic and zucchini and toss through. Cook until a little soft (we don’t want to make them mushy though).
- Once your chicken is cooked, cut into strips and add to the fry pan and toss through until coated with the butter and garlic flavours.
- Remove from heat and serve in a bowl with the cherry tomatoes sprinkled on top.
- This recipe also works really well with leftover roast chicken that you can pull apart and toss through the dish as well.