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Pan-Seared Chicken over Zucchini Pasta

User Rating 2 Star Rating (1 Review)


Pan-Seared Chicken over Zucchini Pasta

Chicken over Zucchini Pasta with cherry tomatoes, red onion, and a drizzle of fresh lemon juice and olive oil.

© 2012 Ashley Skabar, licensed to About.com, Inc.

This easy-to-make recipe is delicious, healthy, and suitable for dairy-free, gluten-free, and paleo diets. Prepared with boneless, skinless chicken breasts, zucchini "pasta", fresh cherry tomatoes, red onion, herbs, and just a drizzle of lemon juice and olive oil, this dish is perfect for the summer months.

Feel free to be creative with this one, too; add in any fresh vegetables and herbs that suit your palate for the meal. And, as with any recipe intended for persons with dietary restrictions or allergies, make sure to read the ingredients labels on all ingredients to make sure that there are no dairy-derived ingredients or ingredients unsafe for people on a gluten-free diet.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 servings


  • For the Zucchini Pasta:
  • 4 lbs. fresh zucchini
  • 1-2 T. fresh lemon juice
  • ½ cup finely chopped red onion
  • 2 cups cherry tomatoes, halved
  • 1 cup chopped fresh avocado
  • Drizzle of extra virgin olive oil
  • For the Pan-Seared Chicken:
  • 4 skinless boneless chicken breasts
  • 1/4 cup finely chopped fresh herbs, such as basil and oregano
  • Salt and pepper, to taste (optional)
  • 2 T. olive oil
  • 2 fresh cloves garlic, finely chopped
  • ½ cup finely chopped red onion
  • Fresh herbs, for garnishing


1. Using a knife, cut the zucchinis in half length-wise. Using a vegetable peeler, create thin, noodle-like pieces, running the peeler down the length of the zucchini. Transfer the “noodles” to a bowl, toss with the lemon juice, finely chopped red onion, cherry tomatoes, and chopped avocado. Add a drizzle of extra virgin olive oil and set aside.

2. Prepare the chicken. Rub the chicken breasts with the fresh herbs and salt and pepper if using. Heat the olive oil in a large skillet over medium heat, and add the chicken breasts to the pan. Brown the chicken on both sides, then add the garlic and onions to the pan. Cover and cook, stirring the onions and garlic occasionally, for about 10 minutes or until the juices in the chicken run clear. Set aside and keep warm while preparing the plates.

3. To serve, portion the zucchini pasta onto four plates, topping each with a chicken breast. Season with sea salt if desired and serve immediately with a garnish of fresh herbs.

Other Serving Suggestions:

  • Use grilled, baked, or pan-seared fish in place of the chicken
  • Add a raw tomato-based sauce like the one in this Fresh Zucchini Pasta to the zucchini pasta before serving
  • Saute the zucchini "noodles" in a pan with a little bit of olive oil and serve the entire dish warm
  • Add hard-boiled egg, nuts, or seeds to the dish to add more protein and textures to the dish
  • User Reviews

    Reviews for this section have been closed.

     2 out of 5
    Question, Member fightfatfoodie

    The cooking directions talk about adding garlic and onions, but they aren't listed in the ingredients list, nor are they mentioned in the plating instructions. Using them doesn't seem to fit the rest of the recipe, but wanted to be sure.

    0 out of 3 people found this helpful.

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