Spiced Chicken & Zucchini Noodle Bowl with Avocado Cream

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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 developed and reviewed.

A vibrant, nutrient-packed bowl featuring herb-crusted chicken and zucchini noodles in a creamy avocado dressing, ideal for easing post-Whole30 reintroduction discomfort. This Mediterranean-inspired Whole30 recipe, ready in about 32 minutes, pairs chicken thighs, avocado, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.

Prep: 20 min Cook: 12 min Serves 4 Mediterranean cuisine 390 cal/serving

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Ingredients

4 (boneless, skinless, 6 oz each) chicken thighs
1 medium (100g) avocado
3 medium (1 lb total) zucchini
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp garlic powder
1 tsp lemon zest
1 tbsp lime juice
3 tbsp chopped fresh cilantro
1/2 tsp sea salt

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Instructions

Step 1: Pat chicken dry, then rub with 1 tbsp olive oil, 1/2 tsp oregano, 1/4 tsp garlic powder, and 1/4 tsp sea salt. Heat remaining 1 tbsp olive oil in a skillet over medium-high heat.
Step 2: Cook chicken for 6-7 minutes per side until golden and internal temperature reaches 165°F (74°C), resting on a plate.
Step 3: Spiralize zucchini into noodles. Heat a dry skillet over medium heat for 2 minutes, then add zucchini noodles and sauté for 2-3 minutes until tender-crisp, stirring constantly.
Step 4: Blend avocado, lime juice, 1 tbsp cilantro, 1/4 tsp sea salt, and 2 tbsp water until completely smooth.
Step 5: Toss zucchini noodles with half the avocado cream, then slice chicken and arrange over noodles. Drizzle with remaining avocado cream and garnish with remaining cilantro.