Zoodles were one of those “healthy swaps” I didn’t expect to love — but now I can’t get enough of them. Especially in summer when I want something light but still filling. This bowl has all the flavor of a noodle dish, but with that fresh zucchini crunch. It’s become one of my favorite hot-weather meals! 

Ingredients:

• 2 medium zucchinis, spiralized

• 1 lb boneless, skinless chicken breast, sliced

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1/2 tsp Italian seasoning (or your favorite herb blend)

• Salt and pepper, to taste

• 1/2 cup cherry tomatoes, halved

• 1/4 cup grated parmesan cheese

• Optional: red pepper flakes, fresh basil, lemon juice

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add chicken, season with salt, pepper, and Italian seasoning. Cook until golden and cooked through, about 6–8 minutes. Remove and set aside.

2. In the same skillet, add garlic and cook for 1 minute until fragrant.

3. Add zoodles and cherry tomatoes. Cook for 2–3 minutes until just tender.

4. Return chicken to the pan, toss everything gently, and heat through.

5. Sprinkle with parmesan and optional toppings before serving.

Nutrition (per serving, serves 2):

• Calories: 340

• Protein: 36g

• Carbs: 8g

• Fat: 18g

• Fiber: 2g