Green Chicken Zoodle Bowl

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Using a spiralizer to make “zoodles” is a great way to create more surface area and try some new textures when cooking for the Autoimmune Protocol. This flavorful dish comes together in less than 30 minutes and is a favorite in our house for a batch-cooked lunch. My bulk process looks like prepping a big batch of the zoodles and dressing, cooking the chicken, and then tossing each portion up fresh topped with avocado and lime when I’m ready to eat. This recipe can easily be doubled for extra lunches or a big family. Enjoy!

Green Chicken Zoodle Bowl
Cook time
Total time
Serves: 4 servings
  • For the sauce:
  • ⅓ cup cilantro, packed
  • ½ cup olive oil
  • 2 tablespoons lime juice
  • ¼ teaspoon sea salt
  • 1 clove garlic

  • For the bowl:
  • 1 tablespoon solid cooking fat
  • ½ onion, diced
  • 3 cloves garlic, minced
  • 1 ½ pounds boneless, skinless chicken thigh meat, cut into 1 ½ inch chunks
  • ½ teaspoon sea salt
  • 2 zucchini, spiralized
  • 2 carrots, spiralized
  • Cilantro leaves, thinly-sliced radishes, lime wedges, and avocado, for garnish (optional)
  1. Preheat the oven to 425 degrees F. First, make the sauce by placing all of the ingredients in a blender and blending until thoroughly combined. Set aside.
  2. Place the solid cooking fat in the bottom of an ovenproof skillet on medium heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring occasionally, for five minutes, or until lightly browned. Add the garlic and cook for another 30 seconds, until fragrant.
  3. Turn the heat to high. Add the chicken to the pan and spread out so that the chicken pieces are in a thin layer. Allow to cook for 1-2 minutes without stirring, to allow the bottom of the chicken pieces to brown. Give them a good stir and place in the oven to cook for 12 minutes, or until cooked throughout.
  4. While the chicken is cooking, place the portion of zoodles being served in a mixing bowl and toss with the dressing (If you are eating 2 servings now and leaving 2 for later, place half the zoodles and half the dressing in the bowl and toss; package the remainder for separate storage). Set aside.
  5. When the chicken is finished cooking, allow to cool for a few minutes before tossing the desired portion with the vegetables and dressing. Serve garnished with additional cilantro leaves, radish slices, a lime wedge, and avocado slices if desired.



About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • […] Green Chicken Zoodle Bowl from Autoimmune Wellness *I'm always on the hunt for more spiralizer recipes how about you? […]

  • Leisa Landis says

    If I don’t want the zoodles raw, what would your suggestion be to cook them a little?

    • Mickey Trescott says

      Hi Leisa, you can saute them for a minute or two in a little coconut oil.

  • Tessa Hubiak says

    Do you have any suggestions for a good spiralizer? I’ve bought 3 now that don’t work and I’m don’t want to just keep buying them without hearing from someone who’s actually used it

    • Mickey Trescott says

      Tessa, I have one by Norpro. It has a few blades, attaches to my countertop securely, and works well.

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  • Lisa Daniel Rollins says

    How long does the sauce keep in the refrigerator for? (I’m wondering if it will last over 7 days or if it freeze well?) Thanks!!

    • Mickey Trescott says

      Hi Lisa! The sauce will definitely keep for a week, but in my experience zoodles are best made fresh or used within a few days. I haven’t frozen the sauce but I think it would freeze well. Hope it helps!

  • Rose Stewart says

    Is there anything to substitute for Garlic it seems to be a main ingredient in almost every recipe and I can’t eat it.

    • Mickey Trescott says

      Hi Rose! If you are sensitive to garlic, you can simply leave it out. In some cases you could add or bump up the ginger. Hope it helps!

  • Marian says

    Hi I have anti phospholipid syndrome and as I’ve just started on warfarin I’m struggling with not having all the greens salads veggies etc .I lived on them and was doing really well following your recipes and advice . Any help would be greatly appreciated x Thankyou

    • Mickey Trescott says

      Hi Marian! Unfortunately we aren’t medical practitioners here and can’t advise on diet/medication interactions. You’ll need to consult your doctor to see what their recommendation is for you consuming green veggies!

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