Avocado-Cilantro Chicken & Zucchini Noodles
Light yet satisfying zucchini noodles tossed in a creamy avocado pesto sauce and topped with pan-seared chicken breast, designed to support clear skin and reduce inflammation. This mexican-inspired chicken (vegetarian, whole30) ready in about 30 minutes pairs chicken breast, zucchini, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb chicken breast
- 3 medium zucchini
- 1 avocado
- 1/2 cup fresh cilantro
- 2 tbsp olive oil
- 2 cloves garlic
- 1 lime
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season 1 lb chicken breast with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering, then add chicken and cook for 5-6 minutes per side until golden brown. Remove and let rest for 5 minutes, then slice thinly.
- Step 2: In a food processor, combine 1 pitted avocado, 1/2 cup packed fresh cilantro, 2 minced garlic cloves, lime juice from 1 lime, 1/4 tsp salt, and 1/8 tsp black pepper. Process until smooth, adding 1 tbsp olive oil if needed to blend.
- Step 3: Spiralize 3 medium zucchini into noodles using a spiralizer. Toss 1.5 lbs zucchini noodles with 1/4 cup avocado pesto until coated, then divide among plates. Top with sliced chicken and serve immediately.
Frequently asked questions
How long does Avocado-Cilantro Chicken & Zucchini Noodles take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado-Cilantro Chicken & Zucchini Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in Avocado-Cilantro Chicken & Zucchini Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado-Cilantro Chicken & Zucchini Noodles for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado-Cilantro Chicken & Zucchini Noodles vegetarian?
Yes — this recipe is tagged vegetarian, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
My whole family loved this.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
