Mediterranean Chicken Breasts with Spiralized Vegetables

gluten freemeat & poultry
Mediterranean Chicken Breasts with Spiralized Vegetables

Mediterranean Chicken Breasts with Spiralized Vegetables

I am especially excited to share today’s recipe with you, made by my lovely friend Gina from Skinnytaste. Chances are, you already know about Gina – she’s a major food blogger who I’ve looked up to from the very beginning of my food blogging career.

True story: the first recipe I ever made off the internet was from Gina’s blog! Needless to say, I’ve been a fan of hers since the very, very beginning and now, we’re friends and I’m so happy to have her on the blog today.

Gina and I have the same publisher and we both live in the NYC area, so I’ve gotten to know her over the years – and she’s absolutely lovely. She’s one of those genuinely kind people that’s like a breath of fresh air and truly humble (when she has LOTS to brag about!)

She’s made a colorful, healthy dish for today – and if you didn’t now about Gina’s Skinnytaste, now you do!

Mediterranean Chicken Breasts with Spiralized Vegetables

From Gina:

Chicken, Feta cheese, tomatoes, olives, oregano and lemon – this low-carb chicken dish is quick, keto-friendly, gluten-free and SO good! Inspired by the flavors of the Mediterranean. You can easily make this dairy-free by omitting the cheese.

Hi, I’m Gina Homolka, creator of which features delicious, healthy, family-friendly recipes made light with real food.

Mediterranean Chicken Breasts with Spiralized Vegetables

I’m also a New York Times Best Selling author to The Skinnytaste Cookbook and Skinnytaste Fast and Slow. Ali and I have the same publisher, so we’ve really gotten to know each other these past few years and I truly consider her a great friend and have mad respect for her! I’m thrilled to be writing a guest post here on her blog while she’s spending quality time with her newborn son (gosh, I’ve been there and know how truly wonderful yet challenging those first few months can be).

Connect with Gina:

Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!

If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!



Mediterranean Chicken Breasts with Spiralized Vegetables

Prep Time10 mins
Cook Time20 mins
Total Time30 mins


  • 16 oz 4 thin sliced boneless chicken cutlets
  • 3/4 tsp of seasoned salt such as McCormick Montreal Chicken Seasoning 25% Less Sodium
  • 1 small 6 oz zucchini, ends trimmed off
  • 1 small 6 oz yellow squash, ends trimmed off
  • 1 cup halved grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • olive oil spray
  • 1/4 teaspoon Kosher salt
  • fresh cracked pepper
  • 1/4 teaspoon oregano
  • 3 garlic cloves sliced thin
  • cooking spray
  • 1/4 cup of pitted and sliced Kalamata olives
  • 1/4 cup of crumbled Feta cheese
  • fresh juice from 1/2 large lemon
  • 1 teaspoon grated Lemon zest


  • Preheat oven to 450 degrees. Season the chicken with Montreal seasoning (or any seasoned salt you like).
  • Spiralize the Zucchini and Yellow Squash and cut into smaller pieces.
  • Toss the tomatoes with 1/2 tbsp of the olive oil, 1/8 tsp salt, pepper, and oregano. Place tomatoes on a baking sheet lightly sprayed with olive oil; roast for 10 minutes. Add sliced garlic and roast for another 5 minutes. Transfer to a large work bowl and set aside.
  • Reduce oven to 200°F.
  • Heat a large non-stick skillet over medium-high heat, add remaining 1/2 tablespoon of olive oil, zucchini and squash with 1/8 teaspoon salt and sauté until tender, about 1 1/2 minutes. Add to the bowl with tomatoes and place in the warm oven.
  • Spray the skillet with olive oil spray and cook the chicken on medium-high heat for about 2 minutes on each side, or until cooked through. Set aside on a platter.
  • Remove the vegetables from the oven toss with Kalamata olives, juice of lemon and lemon zest.
  • Serve the vegetables over the chicken and top with Feta cheese.

Mediterranean Chicken Breasts with Spiralized Vegetables

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Stacey says:
Looks like a fabulous recipe. I will be making this next week. In the meantime, do you have the calorie count?
Meaghan says:
Hi Stacey, because this is a guest post, we do not have the calorie count for this particular dish!
Delicious, fresh, yummy everything good that can be said. I have tried this reciepe for the first time yesterday and because I trust you Ali I tried it for people that I had first time for dinner. They all loved it and so was my husband who really good with food judging. Thank you Ali keep the good work. I have done so many of your recipes bought your book and following you on various media platforms. Great job again and thank you
Meaghan says:
Thank you so much! We're so happy you enjoyed it.
Billie Dorries says:
Wow! I've been a fan of for years! I have a habit of browsing different websites and printing the recipes so my wife and I aren't eating the same things over and over. I think it's time to visit Skinnytaste again.
Meaghan says:
We love Skinnytaste! We're so happy to hear you're a fan as well!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you