Chicken and Avocado Zucchini-Noodle Bowl


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1 medium avocado, pitted and sliced; Directions. In a cup, stir the yogurt, olive oil, honey, lemon juice, wasabi and salt. Reserve. In each of four wide bowls, spread a cup of spinach, a heaping cup of zucchini noodles and top with 1/4 of the chicken, 4 halved grape tomatoes and 1/4 of the avocado.

1 tablespoon fresh lemon juice. 1 teaspoon wasabi paste. 1/2 teaspoon salt.

4 cups (100g) baby spinach, coarsely chopped. 1 pound (450g) zucchini noodles, from 2 medium zucchinis. 1 pound (450g) cooked chicken breasts, about 3 cups, cubed.

16 grape tomatoes, halved. 1 medium avocado, pitted and sliced. Cook chicken in large pan 6-8 minutes until the chicken is cooked through, transfer to a bowl, and set aside 7. In a food processor, combine the avocados, basil, lemon juic. Place pan back over medium-high heat with olive oil. Once the oil is heated, add the zoodles and cook 1-2 minutes, stirring while it cooks.

Add the avocado pesto sauce to the zoodles, toss to coat and allow to cook 1 minute to warm the sauce and melt the parmesan cheese. Add the chicken and tomatoes back to re-warm. Remove the chicken, set aside to cool slightly and shred.

To make the avocado and basil pesto, place the avocado, basil, water, lemon juice, parmesan, salt and pepper in a medium jug and, using a hand-held blender, blend until smooth. Place the zucchini, chicken, sugar snap peas and pesto in a large bowl. Using a spiral noodle maker, spiralize zucchini and carrot.

Heat 1 tbsp olive oil in medium skillet on medium-high heat; using tongs, gently toss the zucchini and carrot noodles in the oil until slightly cooked but still firm. Set aside to cool. In a small bowl, mix sauce ingredients. While the chicken is grilling, add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes. Divide the zucchini noodles between two bowls.

Once the chicken is grilled, slice it up and place on top of the zoodles. Spoon the bruschetta over the chicken and zoodles. To assemble the zucchini noodle bowls: Add the zucchini noodles to a large bowl or individual bowls. Top with charred corn, black beans, tomatoes, red onion, avocado slices, queso fresco.

Drizzle with cilantro lime vinaigrette and toss. Garnish with cilantro and serve. This Zucchini Pasta with Chicken and Scallion Avocado Sauce is an easy and healthy dinner everyone will love! Fresh zucchini and summer squash pasta is tossed with chopped grilled chicken and an easy blender scallion sauce that can be enjoyed warm or cold. Paleo and Whole30 friendly and seriously delicious!

Steps. In a large bowl, combine tuna, onion, green onions, soy sauce, sesame oil, sesame seeds, ginger, salt and red pepper flakes. Reserve. In a separate large bowl, add the ponzu, sesame and salt and whisk together. Add the zucchini to the ponzu sauce bowl and toss to combine.

Divide among 4 serving bowls.

List of related literature:

Add the cooked pasta and the avocado-Parmesan sauce to the shrimp mixture and toss to combine using a pair of kitchen tongs.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Add the zucchini and remove the chicken.

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes
by Diane Sanfilippo
Victory Belt Publishing, 2019

Mix in a bowl: 2 cups diced cooked ORGANIC CHICKEN, 1 large diced Avocado and 1 diced RIB CELERY.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Add the squash and ½ cup chicken broth.

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
from The Kentucky Fresh Cookbook
by Maggie Green, Cricket Press
University Press of Kentucky, 2011

Heat the remaining 2 tablespoons of avocado oil in the pot and add the chicken strips.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

The zucchini adds nice flavor to this simple dish, which I serve with grilled chicken or fish.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Add the purslane to the bowl with the fennel, toss to coat, and arrange on top of the avocados and sprouts.

“Bar Tartine: Techniques & Recipes” by Nicolaus Balla, Cortney Burns, Jan Newberry, Chad Robertson
from Bar Tartine: Techniques & Recipes
by Nicolaus Balla, Cortney Burns, et. al.
Chronicle Books LLC, 2014

A combination of feta, scallions, dill, and garlic nicely balanced the zucchini flavor without overwhelming it.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add enough pesto to thoroughly coat the squash and mix well.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Add broccoli, sweet pepper, zucchini, and yellow summer squash.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I tried this recipe and we love it. Thanks. I’ve tried several recipes following your instructional videos and they all have been well received.

  • I love this idea! And I’m going to try it but with a different twist instead of water I’ll add chicken stock and very little salt if needed����

  • Tried this, but I seasoned the chicken with chicken bouillon and seasoning salt instead of salt, pepper and garlic. Came out super delicious!

  • I just made this and it was DELICIOUS! I streamed the whole process at:

    Check out the pics on my insta! I tagged Rawvana too! @fruitymuncher

  • Im having this dish right now for lunch! Lovvvve it! Also, the Serrano pepper makes this dish 10x better. I normally cant handle spicy food so i added a small piece and it gives it the perfect flavor. Gracias!

  • I had heard how carbohydrates were correlated to weight gain and so generally to keep away from carbs, even so had by no means deemed using them to slim down. The number one idea behind the 4 cycle weight-loss method is for you to train your body to reduce fat for energy instead of carbs. It’s founded on the latest scientific principles into the very high carb dietary habits of the Japanese coupled with their outstanding long-life expectancy. The evidence suggest that it’s their high carb-cycling day-to-day diet means that can help to remain healthy into old age with a minimal body mass index (decreased incidence of excess weight).Read way more here

  • for lower fat version I used one less avocado and one whole peeled zucchini!

    cucumber noodles because zucchini doesn’t digest well for me.

  • lol neto was so worried you wouldn’t like it of coarse your going to like it it was made by rawboy haha would like to see more of you guys together in the future (:

  • Hey Rawvana I am a huge fan Would love to meet in the future you inspired me to start my own vegan YouTube channel! check it out I would love some advices on how to grow on social media, I think you are doing Amazing and Would love to hear it from you! ����❤️✨��������

  • just tried it!i could never imagine that raw zucchini could taste so perfect with this creamy sauce.thank you!
    (sweet Yovana,i m wathcing you since you started your channel and you ‘ve always been one of my strongest motivation in order to obtain a high quality life.thank you so much!Kisses from Greece)

  • No spiralizer? I just made it today and used a julliene cutter instead. Very cheap hand utensil to get. It cuts strokes of zucchini at the thickness of spaghetti. Worked great. Tasted great!!

  • You guys this recipe was amazing I just made it and omg!!!! Im like amazed how delicious it is. I hate zucchini but this just added the kick I needed THANK U

  • I’m making this today, I don’t have a spiralizer, but I have my new veggetti maker�� oh and I will be making two separate dishes one with the chicken for my family and one without it for myself��

  • Thankyou for this simple, delicious and quick recipe! I replaced the zucchini with daikon noodles that I boiled separately for variety in my vegetable noodles and kept the rest of the instructions the same.

  • I always cook the zoodles way 2 long or way 2 short. Is the soup boiling when u add the zoodles and chicken or is it simmer and then bring to a boil. Cook 3-5 minutes is tricky if u are not sure what temp. Please help…..Looks delish. Oh….where do i buy Miso paste.

  • Yes! Love this! I needed a another soup variety for my miso and this looks delicious! If I were to store in the fridge and heat later, would the zoodles still be ok? Or need to store zoodles out of soup? Thank you!

  • You really nailed the ramen concept. What if you peeled the zucchini before spiralizing it? I’ve never seen ramen noodles with a green skin on it:-)