A creamy avocado chicken zoodle bowl tosses golden chicken thigh pieces and tender zucchini noodles in a luscious avocado-basil sauce. Everything is blended and sautéed in about 15 minutes, and the sauce is completely dairy-free. It is the kind of light, fresh dinner that still leaves you fully satisfied.
Craving something light, fresh, and incredibly satisfying that comes together in just 15 minutes? Look no further! This Creamy Avocado Chicken Zoodle Bowl is your answer to a quick weeknight dinner or a power-packed lunch. We’re swapping traditional pasta for vibrant zucchini noodles and smothering them in a luscious, dairy-free avocado-basil sauce. It’s a guilt-free indulgence that’s bursting with flavor and healthy fats. Get ready to fall in love with your new favorite low-carb meal!
Ingredients
• 4 oz / 115g boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 medium zucchinis
• 4 tbsp / 60ml extra virgin olive oil
• 1 tbsp / 15ml coconut oil
• 1 large ripe avocado, pitted and peeled
• 1/2 cup / 120ml water
• 1/2 cup / 15g (0.53 oz) fresh basil leaves, packed
• 1 clove garlic, minced
• Sea salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. First, prepare the creamy avocado sauce. In a blender or food processor, combine the avocado, extra virgin olive oil, water, fresh basil, and minced garlic. Season with a pinch of salt and pepper, then blend until completely smooth. Set aside.
3. Season the chicken pieces with salt and pepper. Heat the coconut oil in a large non-stick skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. While the chicken cooks, use a spiralizer to create noodles from the zucchinis. Add the ‘zoodles’ to the same skillet and sauté for 2-3 minutes, just until they are tender-crisp. Be careful not to overcook them.
5. Turn off the heat. Return the cooked chicken to the skillet with the zoodles. Pour the avocado sauce over everything and toss gently until the chicken and noodles are evenly coated. Serve immediately and enjoy!
Nutritional Information
• Nutrition
• Nutrition (per serving): Approximately 440 Calories, 40g (1.41 oz) Fat, 16g (0.56 oz) Carbohydrates
Pro Tips
• For the best texture, sauté the zoodles for only 2-3 minutes. They should be tender but still have a slight bite (al dente). Overcooking will make them watery and mushy.
• If your avocado sauce is too thick, add another tablespoon of water or olive oil at a time while blending until it reaches your desired consistency.
• Add a squeeze of fresh lime or lemon juice to the sauce for a brighter, zesty flavor that also helps prevent the avocado from browning too quickly.
• If you don’t own a spiralizer, you can use a julienne peeler or even a standard vegetable peeler to create thin zucchini ribbons instead.
FAQ
Q: Can I store leftover chicken zoodle bowl
A: This dish is best enjoyed fresh, as zoodles can become watery and the avocado sauce may brown. If you must store leftovers, place them in an airtight container in the refrigerator for up to 24 hours. Adding extra lime or lemon juice can help preserve the sauce’s color.
Q: What can I use if I don’t have a spiralizer
A: If you don’t own a spiralizer, you can use a julienne peeler or a standard vegetable peeler to create thin zucchini ribbons. Many grocery stores also sell pre-spiralized zucchini noodles in the produce section for convenience.
Q: How do I prevent my zoodles from getting watery
A: The key is to not overcook them. Sauté the zoodles for only 2-3 minutes until they are just tender-crisp. Cooking them longer will release too much water and make them mushy.
Q: Can I use a different protein instead of chicken thighs
A: Absolutely! This recipe works wonderfully with chicken breast, shrimp, or even chickpeas for a vegetarian option. Adjust the cooking time accordingly for your chosen protein.
Pro Tips
- Sauté the zoodles for only 2-3 minutes, until they are tender with a slight bite. Overcooking turns them watery and mushy, which dilutes the avocado sauce.
- If the avocado-basil sauce comes out too thick, loosen it with another tablespoon of water or olive oil at a time while blending until it pours easily over the noodles.
- No spiralizer? A julienne peeler or even a standard vegetable peeler makes thin zucchini ribbons that hold the sauce just as well.
- A squeeze of fresh lime or lemon juice brightens the sauce and slows the avocado from browning if the bowl has to sit for a few minutes.
- This bowl is best eaten fresh. If you must store it, keep it in an airtight container in the fridge for up to 24 hours with extra lemon juice over the sauce.
Frequently Asked Questions
How do I keep my zoodles from getting watery?
Sauté them for just 2-3 minutes until tender-crisp and not a moment longer. Cooked briefly in the same skillet as the chicken, they stay firm enough to hold the sauce.
Can I use a different protein instead of chicken thighs?
Yes, chicken breast or shrimp work wonderfully with the avocado-basil sauce. Simply adjust the cooking time for the protein you choose and keep the zoodles the same.
What can I use if I do not have a spiralizer?
A julienne peeler or a standard vegetable peeler will turn the two zucchinis into thin ribbons. Many grocery stores also sell pre-spiralized zucchini noodles in the produce section.
Can I store leftover chicken zoodle bowl?
It is best enjoyed fresh since the zoodles release water and the avocado sauce may brown. If needed, refrigerate it in an airtight container for up to 24 hours with a little extra lemon juice on the sauce.
Recipe card below.
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Creamy Avocado Chicken Zoodle Bowl
Ingredients
Method
- Directions
- First, prepare the creamy avocado sauce.
- In a blender or food processor, combine the avocado, extra virgin olive oil, water, fresh basil, and minced garlic.
- Season with a pinch of salt and pepper, then blend until completely smooth.
- Set aside.
- Season the chicken pieces with salt and pepper.
- Heat the coconut oil in a large non-stick skillet over medium-high heat.
- Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- While the chicken cooks, use a spiralizer to create noodles from the zucchinis.
- Add the 'zoodles' to the same skillet and sauté for 2-3 minutes, just until they are tender-crisp. Be careful not to overcook them.
- Turn off the heat. Return the cooked chicken to the skillet with the zoodles.
- Pour the avocado sauce over everything and toss gently until the chicken and noodles are evenly coated.
- Serve immediately and enjoy!
- Add a squeeze of fresh lime or lemon juice to the sauce for a brighter, zesty flavor that also helps prevent the avocado from browning too quickly.
