Greek Chicken and Spinach Zoodle Bowl

Greek Chicken and Spinach Zoodle Bowl

If you’re looking for a dish that’s both satisfying and healthy, look no further than this Greek-inspired chicken and spinach zoodle bowl. With tender chicken marinated in zesty Greek flavors, fresh spinach, and spiralized zucchini noodles (zoodles), this meal is a delightful blend of protein, vegetables, and Mediterranean flair. It’s perfect for anyone following a low-carb or gluten-free diet, or simply seeking a flavorful meal that won’t leave you feeling weighed down. Follow this step-by-step guide to put together a delectable Greek chicken and spinach zoodle bowl in no time!


  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
  • 2 medium zucchinis, spiralized
  • 2 cups fresh spinach
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/4 cup feta cheese, crumbled
  • 1 lemon, juiced
  • Fresh parsley for garnish


  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • Salt and pepper to taste


  1. In a mixing bowl, whisk together all the ingredients for the marinade. Place the chicken breasts in the marinade and ensure they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until fully cooked through and no longer pink in the center. Transfer the chicken to a plate, cover to keep warm, and let it rest.
  3. In the same skillet, add the minced garlic, and sauté for 30 seconds until fragrant. Add the spiralized zucchini and cook for 2-3 minutes until just tender. Be careful not to overcook to prevent the zoodles from becoming mushy.
  4. Toss in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt, pepper, dried oregano, and thyme to taste.
  5. Slice the rested chicken into strips.
  6. Assemble the bowls by dividing the zoodles and spinach mixture evenly between two bowls. Top with sliced chicken, cherry tomatoes, kalamata olives, and crumbled feta cheese.
  7. Drizzle with lemon juice and garnish with fresh parsley before serving.

This Greek chicken and spinach zoodle bowl is not only visually appealing but is also packed with fresh and robust flavors that will transport your taste buds to the sunny Mediterranean coast. Enjoy it for lunch, dinner or as a make-ahead meal for a busy week.

Nutritional Information:

Approximate values per serving: Calories: 450; Fat: 22g; Carbohydrates: 10g; Protein: 50g; Fiber: 3g; Sugar: 4g; Sodium: 750mg.

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