Zucchini Noodles with Garlic-Sage 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 simple, flavorful dish using zucchini noodles and chicken to ease into reintroduction phase with clean ingredients and zero additives. This Italian-inspired Whole30 recipe, ready in about 22 minutes, pairs zucchini, chicken thigh, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 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: 12 min Cook: 10 min Serves 1 Italian cuisine 330 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 2 medium zucchinis into noodles, then pat dry with paper towels to remove excess moisture (ensuring perfect texture).
  2. Step 2: Season 6 oz chicken thigh with 1/4 tsp sea salt, then heat 1 tbsp olive oil in skillet over medium-high. Add chicken and cook 5-6 minutes per side until golden and internal temperature reaches 165°F.
  3. Step 3: Remove chicken, then add 1 tsp chopped fresh sage and 1 minced garlic clove to same skillet. Sauté 30 seconds until fragrant and sage edges curl.
  4. Step 4: Add zucchini noodles to skillet with 1 tbsp water, toss for 2 minutes until tender-crisp, then return chicken to pan. Toss gently for 1 minute until flavors meld and noodles are evenly coated.

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