Dressed-up zucchini noodles and chicken make for an easy, healthy weeknight meal.
Well, I recently returned home from a not-camping trip. We set out with good intentions, but we quickly realized we forgot things like chairs, tarps, and basically every other survival essential you need to rough it in the wilderness. After one damp, freezing night layered in all the clothes I packed, I called it quits. The next morning, we drove straight to Portland, checked into a hotel, and I decided that camping just isn’t going to be my thing. A warm shower and a roof are underrated luxuries.
Back home, I wanted something comforting but light to eat, to lift my rain-dampened spirits and bruised ego. That’s essentially how this chicken dish came together. The Greek yogurt gives the chicken a creamy, tangy coating, while sun-dried tomatoes bring a concentrated, almost smoky sweetness into play. Roasted cherry tomatoes add a little burst of freshness, and the zucchini noodles soak up every bit of that delicious sauce. It’s bright, hearty, and flavor-packed; a nice reminder that easy food can feel a little special, too.
I’ve made it twice now, and both times it’s the same routine. The chicken turns golden, the kitchen smells like garlic and basil, and I end up standing over the pan twirling zucchini noodles around my fork before realizing I need to save enough to plate up. Like a warm hotel room after a failed camping trip, consider this dish an underrated luxury.
Dressing things up with Greek yogurt
It’s not just for breakfast, brunch, or a quick snack. Greek yogurt is one of my secret weapons in savory cooking. It has both creaminess and tang, but without the heaviness of mayo. The acidity of the yogurt also balances rich flavors, which is why it pairs so well with punchy sun-dried tomatoes. Instead of one note, you get bright, creamy, savory, and tart layers. Once you start cooking with yogurt, you’ll see why it’s so versatile. It works in marinades, sauces, dips, and even soups. You’ll always want to keep a tub on hand.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The zucchini noodles will start to get soft as they sit, but the flavors still meld together nicely. This recipe doesn’t freeze well because of the yogurt and zucchini, so it’s best enjoyed fresh or within a few days.
Serving suggestions
This is a filling meal in and of itself, but if you want to bulk things up a bit more, there are a few sides I’d recommend. Stick with the tomato theme and add a serving of this Tomato-Basil Salad for more veggie pop. I also enjoy some Zucchini Cauliflower Rice for an additional filling touch. A simple root vegetable, like these Spicy Roasted Carrots, makes for a nice complement, too.
Ingredients
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup sun-dried tomatoes packed in oil roughly chopped
- 1/2 teaspoon salt
- Black pepper
- 1/2 tablespoon fresh lemon juice plus additional for the zucchini noodles
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic minced
- 1 teaspoon oil from the jar of sun-dried tomatoes
- 1 pound boneless skinless chicken breasts
- 1 1/2 cups cherry tomatoes
- Cooking spray
- 1/4 cup Parmesan cheese shredded
- 4 medium zucchini
- 1/4 cup fresh basil sliced
Instructions
- In a small food processor, blend the Greek yogurt, sun-dried tomatoes, salt, a few pinches of pepper, 1/2 tablespoon of lemon juice, 1 teaspoon of Italian seasoning, garlic, and oil until smooth, and the tomatoes are mostly broken down. Depending on the strength of your food processor, this could take a good 3-4 minutes. Stop to scrape the sides down every so often.
- Scrape the mixture into a large bowl and add the chicken breast. Turn the chicken, spooning the yogurt sauce over each breast, until evenly coated. Cover and refrigerate for at least 3 hours.
- Once marinated, preheat your oven to 350°F and spray a baking dish with cooking spray.
- Place the chicken into the prepared baking dish. Place the cherry tomatoes onto a separate small baking sheet and spray with cooking spray. Bake until the chicken is no longer pink inside, and the tomatoes are soft and roasted, about 20-25 minutes. Sprinkle the cheese on top of the chicken and bake for an additional 4-5 minutes, or until the cheese melts.
- While the chicken bakes, use the 5-millimeter blade on your spiralizer to turn the zucchini into noodles. Place the zucchini noodles into a large strainer, set over a large bowl, and toss with a little bit of salt. Let sit, stirring occasionally, as the chicken cooks.
- Squeeze out as much excess moisture from the zucchini noodles as you can and toss them with a squeeze of fresh lemon juice and a pinch of pepper. Add in the roasted tomatoes and lightly toss.
- Divide the mixture between 4 plates and place a piece of chicken on top. Divide the fresh basil between the bowls and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
My family loved this and it will be cooked often…sooo good! Thank you for sharing!
So glad you enjoyed! Thanks for reading.