Zucchini Noodle Stir-Fry with Lemon-Garlic Chicken

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 light, anti-bloating stir-fry featuring tender zucchini noodles and herb-infused chicken, perfect for easing digestion during Whole30 transitions. This Mediterranean-inspired Whole30 recipe, ready in about 30 minutes, pairs chicken breast, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 342 calories and feeds 1, 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: 15 min Cook: 15 min Serves 1 Mediterranean cuisine 342 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat, then add 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to brown the garlic.
  2. Step 2: Place 6 ounces chicken breast strips in the skillet, season with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper, and cook for 5-6 minutes per side until golden brown and fully cooked.
  3. Step 3: While chicken cooks, spiralize 12 ounces zucchini into noodles. Heat the remaining 1 tablespoon olive oil in a separate pan over medium heat, add zucchini noodles, and cook for 2-3 minutes until tender but still crisp, stirring frequently.
  4. Step 4: Remove chicken from skillet and set aside. Add 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons fresh parsley, and 1 tablespoon fresh basil to the skillet, stirring to combine and warm through.
  5. Step 5: Toss the cooked zucchini noodles with the lemon herb sauce, then slice the chicken and arrange it over the noodles. Serve immediately.

Related recipes