Stir-Fried Zucchini Noodles with Chicken and Cherry Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Light and refreshing stir-fry of zucchini noodles with pan-seared chicken and sweet cherry tomatoes. This asian-inspired whole30 ready in about 30 minutes pairs medium, spiralized zucchini, thinly sliced chicken breast, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, 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.

Ingredients

• 2 medium, spiralized zucchini
• 1 lb, thinly sliced chicken breast
• 2 tbsp coconut aminos
• 2 tbsp olive oil
• 1 cup, halved cherry tomatoes
• 2, minced garlic cloves
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to the skillet. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Add spiralized zucchini noodles and cook for 3-4 minutes, stirring frequently, until tender but still crisp.
3. Step 3: Add cooked chicken, halved cherry tomatoes, and coconut aminos to the skillet. Toss everything together and cook for 2 more minutes, until tomatoes are slightly softened. Season with 1/4 tsp salt and 1/8 tsp black pepper, then serve.