Zucchini Noodles with Chicken in Tomato Sauce

I thought of many different ways to start this blog post and after about 10 minutes, I thought “wait a minute, it’s MY blog and I can say whatever I want” so with that being said, GRATITUDE. I am so grateful for the foodie community. I always say this and I’ll keep saying it, there is so much talent out there, so many great food photographers, so many creative food bloggers, and passionate food bloggers. I LOVE IT! I wish we could all get together and just talk about food. If you live in South Florida, pretty please send me a message or comment below, I would LOVE to link up and talk food…….

Now that I’ve finally said what’s on my mind, let’s talk about how this is my second healthy recipe ever posted. So sad but so great! What can I say? I was raised eating greasy food and that’s a lot of what I know how to cook. I’m getting older and all the greasy food needs to sit down in a corner from time to time. I started getting creative in the kitchen since my hubby is keto-ing it up and my sister raved about how amazing this dish was that I’m now sharing it with you! How many of you have tried the Keto Diet? I know so many people who are losing weight like crazy on it. This dish is Keto inspired, so for all of you Keto lovers, here you go!


The coolest part about this Zucchini Noodles with Chicken in Tomato Sauce recipe is.. you guessed it, the zucchini noodles! No carbs but taste like pasta? Yes, PLEASE! and get this, you don’t even need a vegetable spiralizer to make zucchini noodles, Publix sells the zucchini already in spirals! YASSS, Publix always comes through. This recipe is simple, easy and healthy, all the goodness at the same damn time! The trick to not getting soggy zucchini noodles is to turn off the heat and then add the zucchini noodles and cover the pan for 1 minute. This way, the zucchini will slightly cook and not fill your pan with extra water. Trust me, trial and error have taught me that you WILL eat soup instead of a zucchini Noodles al dente. Try to let as much liquid evaporate as possible before adding the zucchini noodles, this will also eliminate soupy zoodles.

I hope you enjoy this mini greasy food break! Happy eating everyone!

Zucchini Noodles with Chicken in Tomato Sauce

Yield: 2

Zucchini Noodles with Chicken in Tomato Sauce


  • 3 Chicken thighs
  • 2 Zucchinis (Turn into noodles)
  • ¼ Tsp of salt
  • ¼ Tsp of black pepper
  • 1 Tsp of adobo
  • ¼ Tsp of sugar
  • ¼ Cup of red pepper
  • ¼ Cup of green pepper
  • 1/2 Cup of onions
  • 4 Garlic cloves
  • 1 1/2 Cup of diced tomatoes ( Could be canned tomatoes or fresh)
  • ½ Cup of chicken broth
  • 3 Tbsp of olive oil
  • Parmesan cheese optional (This makes it taste soooooo good)


  1. Using a spiralizer, make zucchini noodles ( or buy pre-made), transfer into a large bowl and set aside.
  2. In a bowl, season chicken thighs with salt, pepper, and adobo and set aside.
  3. Heat oil in a deep sauté pan over medium-high heat.
  4. Add sugar and wait till it starts to brown, do not leave the stove as the sugar can burn.
  5. Once you see the sugar begins to brown, add the chicken thighs.
  6. Cook for about 2 minutes on each side.
  7. Add red peppers, green peppers, garlic, onions, tomatoes, and stir.
  8. Immediately add the chicken broth, cover and turn heat to medium and cook for 10 minutes. (if you don’t have chicken broth, replace with water).
  9. Turn off the heat and stir in zucchini noodles and cover for only 1 minute. Remove pan from the stove and uncover for serving.
  10. SIDE NOTE: Zucchini releases a lot of water. Only cover the pan for 1 minute once you add the zucchini. If you leave it for longer, it will turn into a soup:)