Zucchini Noodle Bowls with Turmeric Chicken & Cucumber

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

A cooling, anti-inflammatory meal featuring vibrant vegetables and turmeric-infused chicken. This Asian-inspired Whole30 recipe (anti-inflammatory), ready in about 32 minutes, pairs zucchini, chicken breast, turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 2, 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.

Ingredients

• 3 medium, spiralized zucchini
• 1 lb, thinly sliced chicken breast
• 1 tsp turmeric
• 1 tbsp, grated ginger
• 2 tbsp coconut aminos
• 1 medium, thinly sliced cucumber
• 1/4 cup, thinly sliced red onion
• 1 tbsp sesame seeds
• 1, wedged lime

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Instructions

1. Step 1: In a bowl, combine chicken, turmeric, grated ginger, coconut aminos, and 1/2 tsp sea salt. Marinate for 10 minutes while prepping vegetables.
2. Step 2: Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5-6 minutes per side until golden and cooked through, then set aside.
3. Step 3: In the same skillet, add zucchini noodles and cook for 2-3 minutes until tender-crisp, stirring frequently until they just begin to wilt.
4. Step 4: Plate zucchini noodles, top with chicken and cucumber slices. Sprinkle with red onion, sesame seeds, and finish with a squeeze of lime juice until the lime juice fizzes slightly on contact with the vegetables.