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Garlic Lemon Zoodles With Grilled Chicken - Bright, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large zucchini, spiralized into noodles (about 5–6 cups)
  • 1 lb (450 g) boneless, skinless chicken breasts
  • 2 tablespoons olive oil, plus more for grilling
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 3 tablespoons fresh lemon juice (about 1–2 lemons)
  • 3–4 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes (optional, for gentle heat)
  • 1/4 cup grated Parmesan (optional, plus more for serving)
  • 2 tablespoons chopped fresh parsley or basil
  • Salt and black pepper, to taste
  • 1 tablespoon butter (optional, for a silkier finish)
  • Lemon wedges, for serving

Method
 

  1. Prep the chicken. Pat the chicken dry and slice thicker breasts horizontally to create even cutlets. Season both sides with salt and pepper. In a small bowl, whisk 1 tablespoon olive oil, 1 tablespoon lemon juice, half the zest, and 1 minced garlic clove. Rub this over the chicken and let it sit for 15–30 minutes while you prep the zoodles.
  2. Spiralize the zucchini. Using a spiralizer or a julienne peeler, turn the zucchini into noodles. Place them on a clean kitchen towel and gently squeeze to remove excess moisture. This helps keep them crisp and prevents a soggy pan later.
  3. Heat the grill or grill pan. Preheat an outdoor grill to medium-high or heat a grill pan over medium-high on the stove. Lightly oil the grates or pan. Grill the chicken for 3–5 minutes per side, depending on thickness, until the juices run clear and the internal temperature reaches 165°F (74°C). Transfer to a plate, tent loosely with foil, and rest for 5 minutes.
  4. Make the garlic lemon base. In a large skillet, heat 1 tablespoon olive oil over medium. Add the remaining minced garlic and cook 30–45 seconds until fragrant but not browned. Stir in the remaining lemon zest, 2 tablespoons lemon juice, and red pepper flakes. If using, swirl in 1 tablespoon butter for richness. Reduce heat to medium-low.
  5. Toss the zoodles. Add the zucchini noodles to the skillet. Use tongs to gently toss for 1–2 minutes, just until they begin to soften but still have a bite. Season with a pinch of salt and pepper. Don’t overcook—zoodles go from crisp to soggy fast.
  6. Add cheese and herbs. Remove the skillet from heat. Sprinkle in the Parmesan (if using) and parsley or basil, and toss again. The residual heat will melt the cheese and coat the noodles.
  7. Slice the chicken. Slice the rested chicken into strips. Taste the zoodles and adjust seasoning with more lemon juice, salt, or pepper as needed.
  8. Serve. Plate the zoodles, top with grilled chicken, and finish with extra Parmesan, a drizzle of olive oil, and lemon wedges on the side. Serve immediately for the best texture.