Recipe of the Week: Garlic Chicken Zoodles

It’s getting cold now. It’s time to shift from cold and wet salads to comfort foods. Below is a warming and nourishing dish for you to try this week. Make extras for leftovers.

Tip: When cooking the zoodles, make sure you don’t overcook. Zucchini gets soggy. The recipe calls for 1 minute, please be mindful of this. The zucchini should be al dente.


4 INGREDIENT GARLIC CHICKEN ZOODLES BY @gimmedelicious (instagram)


2 Medium chicken breasts cut into ½ inch pieces

2 tablespoons olive oil

4 cloves of garlic minced or crushed

3 zucchini spiralized or store bought

½ teaspoon red pepper flakes *optional

salt and pepper to taste


Heat a large heavy-duty pan to medium/high heat.

Add olive oil and minced garlic. Cook garlic for 30 seconds to 1 minute or until fragrant. Be careful not to burn garlic.

Add chicken, red pepper flakes and salt and pepper.

Cook chicken for 5-6 minutes or until golden and cooked through.

Toss in spiralized zoodles and cook for 1 minute then turn off heat. Sprinkle with Parmesan cheese if desired.

Ricka Baker, founder of Love Kick     www.rickabakerlovekick.com


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