Coconut-Crusted Chicken with Zucchini Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A flavorful chicken breast coated in toasted coconut and herbs, paired with zucchini noodles to provide a satisfying, low-carb meal for post-Whole30 resets. This mediterranean-inspired whole30 (low carb) ready in about 30 minutes pairs (6 oz each) chicken breasts, unsweetened coconut flakes, chopped fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 3.9 (15 ratings) Prep: 20 min Cook: 10 min Serves 2 Mediterranean cuisine 340 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Pat chicken dry with paper towels. Mix coconut flakes, chopped basil, sea salt, and black pepper in a shallow dish. Press chicken breasts firmly into the mixture until fully coated on both sides.
  2. Step 2: Heat avocado oil in an oven-safe skillet over medium-high heat until lightly smoking. Add chicken and cook for 3 minutes per side until golden brown and crisp.
  3. Step 3: While chicken cooks, spiralize zucchini into noodles. Add to the skillet in the last minute of chicken cooking to lightly wilt. Transfer chicken to a plate and serve immediately over zucchini noodles, letting the crispy edges of the coconut crust shine.

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Frequently asked questions

How long does Coconut-Crusted Chicken with 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 Coconut-Crusted Chicken with 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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Coconut-Crusted Chicken with 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 Coconut-Crusted Chicken with Zucchini Noodles for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Coconut-Crusted Chicken with Zucchini Noodles low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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