Pan-Seared Chicken with Zucchini Noodles and Avocado Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp-skinned chicken thighs meet vibrant zucchini noodles and a creamy avocado sauce for a satisfying, low-carb dinner ready in 30 minutes. This American-inspired keto recipe (low-carb), ready in about 30 minutes, pairs chicken thighs, boneless skin-on, olive oil, garlic, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 15 min Cook: 15 min Serves 2 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season both sides with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken skin-side down and cook for 6-7 minutes until golden brown, then flip and cook for 4-5 minutes until fully cooked. Transfer to a plate and rest for 5 minutes.
  2. Step 2: Heat the remaining 1 tbsp olive oil in a medium skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Add 2 spiralized zucchinis and cook for 3-4 minutes until tender-crisp, stirring occasionally.
  3. Step 3: Mash 1 peeled avocado with 1 tbsp lemon juice until smooth. Stir in salt and pepper to taste. Slice rested chicken and serve over zucchini noodles with avocado dressing drizzled on top.

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