Zucchini Noodle with Herb-Crusted Chicken

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

A light, refreshing dish featuring zucchini noodles and herb-crusted chicken, perfect for a Whole30 reset with vibrant flavor. This Mediterranean-inspired Whole30 recipe, ready in about 40 minutes, pairs zucchini, chicken breast, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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

• 2 medium zucchini
• 12 oz chicken breast
• 2 tbsp extra-virgin olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup tomato sauce
• 2 tbsp fresh parsley
• 1 lemon

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Instructions

1. Step 1: Preheat oven to 400°F. Season 12 oz chicken breasts (two 6 oz pieces) with 1/4 tsp sea salt, 1/4 tsp black pepper, 1/2 tsp dried oregano, 1/2 tsp dried basil, and 1/4 tsp garlic powder. Drizzle with 1 tbsp extra-virgin olive oil and rub to coat.
2. Step 2: Bake chicken on a lined baking sheet for 22-25 minutes until golden and cooked through (internal temperature 165°F), then let rest for 5 minutes before slicing.
3. Step 3: Spiralize 2 medium zucchinis into noodles, then heat a skillet over medium heat and add the noodles. Cook for 4 minutes until tender but still al dente, stirring occasionally.
4. Step 4: Stir 1/2 cup tomato sauce, 2 tbsp fresh parsley, and juice from 1 lemon into the zucchini noodles, and cook for 2 more minutes until heated through.
5. Step 5: Slice the baked chicken and serve over the zucchini noodle mixture.