Zucchini Noodle Stir-Fry with Chicken and Broccoli

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A satisfying, low-carb stir-fry featuring zucchini noodles, tender chicken, and crisp broccoli in a savory ginger-garlic sauce. This Asian-inspired Whole30 recipe (low-carb), ready in about 25 minutes, pairs chicken breast, zucchini, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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

• 6 oz, sliced 1/4-inch thick chicken breast
• 2 medium, spiralized into noodles zucchini
• 1 cup, florets broccoli
• 2 tbsp avocado oil
• 1 tbsp, grated ginger
• 2 cloves, minced garlic
• 1 tbsp coconut aminos
• 1/4 tsp sea salt

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Instructions

1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add 6 oz sliced chicken breast, season with 1/4 tsp sea salt, and cook for 5-6 minutes until golden and cooked through. Remove and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp avocado oil, 1 tbsp grated ginger, and 2 minced garlic cloves. Sauté for 1 minute until fragrant and golden.
3. Step 3: Add 2 cups zucchini noodles and 1 cup broccoli florets to the skillet. Stir-fry for 4-5 minutes until broccoli is crisp-tender and zucchini begins to soften, adding 1 tbsp water if needed to prevent sticking.
4. Step 4: Return chicken to the skillet, add 1 tbsp coconut aminos, and toss for 1 minute until sauce coats everything evenly and flavors meld.