Garlicky Veggie Noodles with Chicken

Garlicky Veggie Noodles

Garlic. Noodles. Fresh Tomatoes. What could be better?

What could be better? Veggie noodles! Sometimes referred to as “Zoodles.” This recipe checks off all my health resolutions for the year. It is full of protein, vegetables, and is not followed by a empty-carb blood sugar drop. If you are following a low-carb lifestyle or simply trying to up your veggie intake, this is a great option for an easy weeknight dinner.

(I did not make this dish with zoodles–zucchini noodles. But as it could be prepared with zoodles, no harm no foul, I don’t think anyone will mind the use of the word!)

I walked through Spar today and saw a couple bags of pre-spiralized veggies on sale and knew I needed to get them. I have never been much of a pasta person, but my fiancé could eat pasta for days. I love attempting new recipes that will satisfy the craving, but will also provide a nutritional punch, and this bowl of garlicky goodness did just that.

This is quite simple recipe and only requires a slight bit of prep. Try it out for yourself!


What You’ll Need:

2 tbsp olive oil
1 onion diced
1 cup of halved cherry tomatoes
1 head of broccoli chopped into small florets
350g (about 12oz) of spiralized veg of choice (we used beets, butternut and carrot. Zucchini would be awesome as well)
2-4 chicken breasts depending on size, sliced evenly.
2 tsp crushed garlic
1 tsp mixed herbs (Thyme, rosemary, marjoram, basil, oregano, parsley)
Salt and Pepper to your liking!

How To:

1. Preheat oven to 375 degrees F (or 190 C)
2. Toss broccoli in a little olive oil until evenly coated and spread evenly onto a foil lined baking sheet. Bake in preheated oven for about 40 minutes.

Give the broccoli about 30 minutes to roast before continuing (Or use this time to prepare other ingredients).

3. Heat pan on medium heat. Add oil.
4. Once hot, add onion and garlic to pan. Stir occasionally, long enough for onions to become translucent.
5. Add halved tomatoes, cook until tomatoes blister slightly.
6. Add the chicken to the hot pan with the onions, tomatoes and garlic. Cook for another 5-7 minutes.
7. While chicken cooks, remove broccoli from oven.
8. Add broccoli AND spiralized veggie noodles to the pan, give it all a good stir, add some salt and pepper, and then COVER for about 10 minutes or until veggie noodles are soft.
9. Give the whole dish one more quick stir and voila! Ready to eat.

You can use any kind of veggie noodles in this, even regular wheat noodles if you wanted! This method of cooking the zoodles renders a firmer, more vegetable-like feel. If you desire a softer texture (remember, veggie noodles will not have quite the same texture as regular noodles, regardless of how you cook them!) you can boil the veggie noodles beforehand for about 6-8 minutes and set aside to add to the pan later. Just make sure if you do this, you give the chicken a little more time to cook thoroughly!

One of my main goals in our home is to make food that our body needs taste like the food we crave. It is a little difficult sometimes as my fiancé is not accustomed to my way of cooking. We are navigating healthy eating and a healthy lifestyle together and I am loving the chance to create lots of new ideas that don’t taste “healthy” or like “rabbit food.”

Personally, I am a lover of healthy “rabbit food,” but as I want to encourage my main squeeze to stay on the health-train with me, I like to show him how incredibly yummy this healthy lifestyle can be. Healthy doesn’t have to be boring and tasteless! Add all the garlic you please!

Garlicky Veggie Noodles


This recipe got the “Wow! This is really good, my love!” stamp of approval. Better yet? We still have tons of leftovers!

What are you’re favorite healthy swaps for your favorite cravings?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.