Pesto-Free Basil Chicken Stir-Fry with Zucchini Noodles

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant stir-fry featuring herb-infused chicken and zucchini noodles for a fresh, satisfying meal. This Asian-inspired chicken recipe (low carb), ready in about 32 minutes, blends chicken thighs, zucchini, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 315 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 (boneless, skinless) chicken thighs
• 3 medium (spiralized) zucchini
• 2 tbsp olive oil
• 3 cloves minced garlic
• 1/4 cup finely chopped fresh basil
• 2 tbsp coconut aminos
• 1 lime
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Cut chicken thighs into 1-inch cubes and season with 1/4 tsp sea salt and 1/8 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes until golden and cooked through; remove and set aside.
3. Step 3: In the same skillet, heat remaining 1 tbsp olive oil. Add minced garlic and stir 30 seconds until fragrant.
4. Step 4: Add spiralized zucchini noodles and cook 3-4 minutes until tender but still crisp, stirring frequently.
5. Step 5: Return chicken to skillet, add coconut aminos, and toss to coat. Squeeze lime juice over top, then stir in fresh basil. Cook 1 minute more until flavors meld.