Weeknight Dinner: Zoodles with Veggies & Chicken

Sometimes you need a quick but super satisfying weeknight dinner. After a long day of work, and coming home from the gym starving, I needed something super satisfying using the ingredients that I had in my fridge. With the ingredients I had, I whipped up a delicious, easy meal that anyone could make. This was a perfect amount for just me (one serving), but could be doubled or quadrupled for a group! Check out the steps below for some substitutes and adjustments that can be made on the fly.



  • Soy Sauce
  • Lime juice
  • Chicken breast, cooked and chopped
  • 2-4 tablespoons olive oil
  • 1 yellow squash, spiralized
  • 1/2 lb button mushrooms, sliced 1/4 inch thick
  • 1 clove of garlic, minced
  • 1/2 red bell pepper, slices long and thin
  • Handful of baby spinach


  1. Marinate chicken breast in soy sauce and lime juice. Bake in oven for 25 minutes at 350, or until cooked through. Set aside. You could grill the chicken as well- that would be delicious! 
  2. Heat olive oil in a large pan on the stove. Toss in mushrooms, and sprinkle with salt and pepper. Cook for about 4 minutes, until mushrooms start to visibly cook down and turn darker brown.
  3. Add in red pepper slices and cook for about 2 minutes. Add salt and pepper. Then, add the garlic and stir. Add in your handful of baby spinach and let it cook down and together. It should smell fantastic!
  4. Add your spiralized zoodles right into the pan and stir with the veggies. Add the chopped chicken into the pan. Add a few tablespoons of soy sauce, but not too much, or the zoodles will get soggy. Only cook the zoodles for about 1 minute or a little longer. If you don’t have a spiralizer, you can use a vegetable peeler to make long, wide zoodles! Continuously use the peeler on the squash long ways. See this blog post from another blogger for an example. 
  5. Toss everything together, put in a bowl, and top with sriracha. Enjoy right away as zoodles tend to cool down pretty quick!

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