Zucchini Noodle Stir-Fry with Chicken and Snap Peas

By AislePrompt Editorial · ·

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 gentle, low-bloat meal featuring tender chicken and crisp snap peas tossed with zucchini noodles, perfect for easing digestive discomfort during Whole30. This Asian-inspired Whole30 recipe, ready in about 35 minutes, pairs chicken breast, zucchini, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 20 min Cook: 15 min Serves 2 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 8 ounces chicken breast into 1/4-inch thick strips. Pat dry with paper towels, then season with 1/4 teaspoon sea salt and let sit for 10 minutes.
  2. Step 2: Spiralize 3 medium zucchinis into noodles and toss with 1/2 teaspoon sea salt to draw out moisture; let sit for 5 minutes, then pat dry.
  3. Step 3: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add chicken strips and cook for 5 minutes until golden and cooked through, then set aside. Add snap peas and 1 minced garlic clove, stir-frying for 2 minutes until bright green and crisp-tender.
  4. Step 4: Add zucchini noodles and cooked chicken to the skillet, tossing gently for 3 minutes until zucchini is tender but still firm. Squeeze 1/2 lime over the top and stir until evenly distributed.

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