Whole30 Greek Chicken Zucchini Noodles
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Whole30 Greek Chicken Zucchini Noodles are an easy, healthy weeknight dinner. Made with only 10 ingredients, gluten free, paleo, low carb + so delicious!
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If you like easy dinners – you are going to LOVE this Whole30 Greek Chicken Zucchini Noodles Recipe.
It’s made with only 10 ingredients, is packed with flavor, and is done in under 30 minutes.
Talk about a dream dinner! This is a great quick meal to throw together on a busy weeknight, or if you’re looking for a lightened up version of a traditional pasta dish.
After making these Whole30 Pesto Chicken Zucchini Noodles and these Chicken Caprese Zucchini Noodles all summer long, I knew I would need a more fall/wintery version of zoodles to have on the menu rotation.
Since produce isn’t as great where we live in the colder months, I opted to use jarred olives, tomatoes, and artichokes in the dish.
If you’re looking for other healthy zucchini recipes – check out these Healthy Zucchini Recipes!
We always somehow seem to have a half open jar of olives, sun dried tomatoes, and artichoke hearts laying around in our fridge, so I tossed them together with a few other ingredients and the result was epic!
Ingredients for Greek Chicken Zoodles
Making this healthy dinner isn’t difficult at all. You’ll need some pantry staples as well as basic ingredients like:
You can find substitutions for all of these ingredients below in the green shaded box.
Substitutions
Here are a few ways you can customize this recipe
Chicken Breasts – You can substitute chicken thighs or chicken tenders for chicken breasts. We also love our Greek Sheet Pan Chicken Thighs.
Noodles – You can use zucchini noodles or regular pasta in this recipe, or try our Greek Spaghetti Recipe.
Add Ins: Feel free to use more or less olives, sun dried tomatoes, or artichoke hearts. You can also use fresh tomatoes.
How to make Whole30 Greek Chicken Zucchini Noodles:
- Set up your ingredients
- Brown your chicken
- Stir in the spices, olives, sun dried tomatoes/artichoke hearts until combined.
- Then you toss the zucchini noodles in + dinner is done!
Zucchini noodles are one of my favorite things to use in recipes for a few reasons.
Why we love zucchini noodles:
- They’re an awesome alternative to regular pasta.
- Low in carbs/calories, gluten/grain free
- Paleo + whole30 friendly
- Adds extra veggies to your meal
- Easy to make
I also love that they don’t leave me feeling super full, or in a ‘carb coma’. Believe me, I love the real-deal, gluten filled, home made pasta… but feeling like you’re going to fall asleep after eating it is the worst!
Another great thing about zucchini noodles? They take on the flavor of whatever you’re cooking with. So when you pair them with sun dried tomatoes, kalamata olives, and artichoke hearts.. you know it’s going to be good!
The best part about this dish is that it is paleo, gluten free, grain free, and dairy free – but it really doesn’t even taste like it.
The zucchini noodles make it seem like a big fancy pasta dish, but in reality – it’s super healthy!
This would be great for serving for a fun date night.. but I can also verify that it is great when eaten in front of a TV while wearing sweatpants (speaking from experience).
Can I use pasta instead?
Sure, you can use pasta instead of zucchini noodles in this recipe. It will, however, not be whole30.
For gluten free/paleo pasta, I like Trader Joe’s Cauliflower Gnocchi and will sometimes even add them into this dish for extra volume/carbs.
I would just cook the pasta while the chicken is cooking and toss it in when you would toss in zucchini noodles.
How to prevent soggy zucchini noodles
I commonly get asked how to avoid watery zucchini noodles. I have two tips for you for how to avoid soggy zucchini noodles.
- REALLY squeeze the water out of them- I use a thick, absorbent (and clean!) dish towel and squeeze the water out of the noodles hard. The towel should be damp when done. I then lay the zucchini noodles out on a paper towel lined baking sheet until I’m ready to use them.
- Don’t add in the zucchini noodles to the dish until you are ready to serve. – If you’re meal prepping, you can place the chicken/veggie mixture into a container and place your raw zucchini noodles on top. When you’re ready to eat, microwave or heat over the stove to avoid mushy noodles.
Storing & Serving
Storing: I keep these chicken zoodles in the refrigerator for up to 4 days
Reheating: You can reheat these chicken zoodles in a pan or in the microwave.
Freezing: We have not tried freezing this dish but I don’t think it would work. The zoodles will get soggy.
Other Whole30 dinner ideas:
When doing Whole30, we love using Thrive Market because it is easy to sort by diet to find Whole30 ingredients/products. Check out our full Thrive Market Review!
Whole30 Greek Chicken Zucchini Noodles
Ingredients
- 1 tablespoon olive oil
- 1 lb chicken breasts, cut into 1/2 inch cubes
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano dried
- 1/2 teaspoon fresh thyme or 1/8 tsp dried thyme
- 1/2 teaspoon basil dried
- 1/3 cup kalamata olives, halved
- 1/3 cup sun-dried tomatoes in olive oil drained
- 1 cup marinated artichoke hearts
- 1 tablespoon lemon juice, freshly squeezed
- 1 lb zucchini spiralized, about 3 medium zucchini
Instructions
- In a pan, heat olive oil. Add in chicken + sauté until brown on edges, approximately 15 minutes.
- Once chicken is cooked, add in spices, olives, sun dried tomatoes + artichoke hearts. Stir to combine + cook for an additional 2-3 minutes.
- When ready to eat, add in lemon juice and spiralized zucchini. Toss with the rest of the ingredients and cook until noodles start to soften, approx 2-3 minutes.
This was really good. Nice combination of flavors. I didn’t have sundried tomatoes on hand so I subbed with roasted red bell peppers. I also used twice as much many zoodles. It was fast and easy to put together especially if you have an electric zoodler!
My wife and I loved this meal. After some sous chef like ingredient prep, it comes together easily and quickly. I went the easy route and used purchased zucchini noodles. I ended up using two 12 ounce noodle containers instead of the one pound amount called for by the recipe. Eight extra ounces of zucchini noodles was fine.
We’ll make this recipe again and again. Very tasty and low calorie too.
Such a yummy recipe!!! Loved it!
Glad you liked it!
So easy to make and I didn’t miss the pasta at all!
Woo! love to hear that, Jillian!
I’m speechless. I seriously can not believe how amazing and delicious this was!!! My tastebuds are exploding. This will definitely be a regular meal. Thank you thank you for sharing this recipe.
Thank you so much, SJ! I’m so glad you enjoyed it!
I made with fettuccine since I didn’t have zucchini. Added chopped green onions, toasted pine nuts and Parmesan on top. Delicious!
Sounds delicious!! Glad you enjoyed it 🙂
Thanks for sharing! Do they keep long?
They last for about 3-4 days in the fridge!
Going to have to try this. How can a serving have 28 grams of fat though?
Oops! That is definitely a typo. We just fixed it! This works out to be closer to 15g of fat, but nutrition facts will always vary slightly depending on the ingredients you use!
I am so glad I found the clean eating couple. I was having a hard time finding food that was Whole30 compliant for me, yet my hubby would enjoy. This is one of his favorite meals, I do the doodles for me and he gets spaghetti noodles.
Thank you SO much, Rebecca! I really appreciate it and it makes me so happy that you and your husband are enjoying the recipes!
This recipe was so easy and delicious!!! I didn’t have much time to prep and cook (I have a 7 month old and a 2 year old) so this worked out perfectly! My husband even loved it and he is hard to please (he has culinary training). Highly recommend giving this a try!
I’m so glad you liked it, Tara! This makes me so happy to hear!!
Just made this recipe and it was so easy and yummy! All of the ingredients were easy to find at Trader Joes. This will definitely be a favorite repeat recipe!
I’m glad you liked it, Lindsey! We love shopping at trader joes too 🙂
This is a delicious and quick meal we make every week. The directions are so simple and it’s a great way to get veggies in my family. It makes great left overs.
Love hearing that, Sophie!! So happy you like it 🙂
This was super delicious!! I can’t belive how easy it was to make this! Will definitely be one of my go to meals to make from now on. Thank you so much!! 🙂
So glad you liked it, Andrea!! It definitely is super easy and yummy! one of my favs 🙂
Loved this recipe! It was super easy to make and I put it together in 15 minutes
So glad to hear this, Katie!! It definitely is super easy to make and so yummy!
We made these for dinner tonight and OMG YUM! Definitely will be making them again!
So glad you liked it, Joanne! They’re definitely delicious 🙂