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Garlic Chicken Broccoli Zoodle Bowls - A Fresh, Flavor-Packed Weeknight Dinner

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

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into small bite-size pieces
  • 3 medium zucchini, spiralized into zoodles (about 6–7 cups)
  • 3 cups broccoli florets, cut into small, even pieces
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, grated (optional but recommended)
  • 3 tablespoons olive oil or avocado oil, divided
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional for heat)
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon soy sauce or tamari (use tamari or coconut aminos for gluten-free)
  • 1 teaspoon honey or maple syrup (balances the garlic and ginger)
  • 1 teaspoon sesame oil (optional for a toasty finish)
  • 1 tablespoon lemon juice or rice vinegar
  • 2 green onions, thinly sliced (for garnish)
  • Toasted sesame seeds, for garnish (optional)

Method
 

  1. Prep the zoodles: Spiralize the zucchini and place the zoodles in a colander. Sprinkle with a pinch of salt and let them sit while you cook. This helps draw out excess moisture so your bowls don’t get watery.
  2. Season the chicken: Pat the chicken dry. Toss with 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. If you like heat, add a pinch of red pepper flakes.
  3. Brown the chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. Transfer to a plate and cover to keep warm.
  4. Cook the broccoli: Add the remaining 1 tablespoon oil to the skillet. Toss in the broccoli and a pinch of salt. Cook 2–3 minutes, stirring, until the edges pick up a little color.
  5. Add aromatics: Reduce heat to medium. Add the garlic and ginger. Cook 30–60 seconds, stirring constantly, until fragrant. Don’t let the garlic burn.
  6. Make the quick sauce: Stir in the chicken broth, soy sauce or tamari, honey, and lemon juice. Bring to a simmer. Let it bubble for 2 minutes to reduce slightly and coat the broccoli.
  7. Return the chicken: Add the cooked chicken and any juices back to the pan. Toss to coat in the garlicky sauce. Taste and adjust seasoning with more salt, pepper, or lemon juice.
  8. Dry the zoodles briefly: Press the zucchini in the colander gently to release extra liquid. Add them to the pan. Toss everything together over medium heat for 1–2 minutes, just until the zoodles are warmed and slightly tender but still have bite.
  9. Finish and serve: Turn off the heat. Drizzle with sesame oil if using. Top with green onions and sesame seeds. Serve immediately while the zoodles are al dente.