My Go-To Spiralized Diet Pasta: Baked Chicken and Kale Zucchini Pasta

gluten freemeat & poultrypaleo
Baked Chicken and Kale Zucchini Pasta

Baked Chicken and Kale Zucchini Pasta

It’s the day after Thanksgiving and you haven’t taken off your Lululemons yet, in fear of squeezing into a pair of jeans. Buttons are your enemy and spandex leggings are your friends.

Don’t fret, it’s just a little water weight gain and it’ll shed quickly, especially if you’re careful over the next few days, eating cleanly and leanly.

Whenever I need to drop a few pounds or just simply want to feel lighter and healthier after an indulgent weekend or evening, I always make the dish you see above: Baked Chicken and Kale Zucchini Pasta.

Baked Chicken and Kale Zucchini Pasta

I tried a juice cleanse a few years back when they first became popular. Call me untrendy, because I couldn’t hack it. I lasted about 23 minutes and then I ate a cupcake.

There aren’t any shortcuts. You know what there are plenty of? Healthy recipes! Start Pinning, because New Year’s Resolutions are coming up and you’ll want to keep this recipe on hand for those “oh-no-I-drunk-ate-three-slices-of-pizza-last-night” moments.

Relax, Inspiralized is here. Don’t shock your body by sipping on coffee and Diet Coke for a day. Instead, make this recipe, and I guarantee that you’ll wake up feeling refreshed.

The best part of this meal? You’re eating a giant bowl of pasta that’s filling and flavorful! I want to sing on top of the mountains and tell everyone about this recipe, because it just proves that healthy eating is possible and it’s easy and tasty. The lemon helps with, ehem, digestion and really… well, regulates stuff… you know, like pH levels.

Baked Chicken and Kale Zucchini Pasta

Let’s look at it’s nutritional information (calculated by estimation using

Calories: 237
Carbs: 16 g
Fat: 9.6 g
Protein: 24.8 g

’nuff said, right?

Baked Chicken and Kale Zucchini Pasta

Now go enjoy your post-Thanksgiving weekend. Just print out this recipe first.

My Go-To Spiralized Diet Pasta: Baked Chicken and Kale Zucchini Pasta

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 1


  • 1/2 one chicken breast about 70-75 g, slivered into strips
  • salt and pepper to taste
  • 1 tsp oregano flakes
  • olive oil cooking spray
  • 1 cup of chopped kale
  • 1 large zucchini Blade C
  • 1 pinch red pepper flakes
  • 1/2 tsp garlic powder
  • 1 lemon wedge


  • Preheat the oven to 350 degrees.
  • Lightly coat a baking tray with the cooking spray and add in the chicken strips. Season with salt, pepper and oregano flakes. Bake for 15-20 minutes or until chicken is no longer pink on the inside. Once done, remove from oven and set aside.
  • After 10 minutes of cooking the chicken, add a large skillet over medium heat. Let the pan heat up and coat lightly with cooking spray. Add in the kale and cook for about 3 minutes or until mostly wilted.
  • Add in the zucchini noodles, red pepper flakes, garlic powder, juice from the lemon wedge and toss to combine. Cook, stirring frequently, for about 3 minutes or until zucchini noodles soften.
  • Add the chicken to the zucchini pasta, toss to combine and plate. Enjoy!

Baked Chicken and Kale Zucchini Pasta

Baked Chicken and Kale Zucchini Pasta

Baked Chicken and Kale Zucchini Pasta

Baked Chicken and Kale Zucchini Pasta

Baked Chicken and Kale Zucchini Pasta


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Joanne says:
A PR person emailed me about reviewing a juice cleanse on my blog recently and I reacted very harshly. Essentially saying that i think juice cleanses are all BS and a total mockery of healthy eating. I'm sure she regretted ever emailing me in the first place! I'm definitely with you - moderation in all things!
sewin2disney says:
I'm sorry if this is a stupid question, but I'm new to this (just got my spiralizer in the mail yesterday!) but do you peel the zucchini first or leave the skin on? I figure for items like the sweet potato you'd need to peel, but I wasn't sure about zucchini.
Hi there! It's totally a preference, but I prefer to keep the skin on! The recipes will say whether or not you need to peel it! Hope that helps.
Anonymous says:
So good! I subbed spinach instead of kale and threw in some leftover chicken. Super fast and easy!
So glad you tried it and liked it!
Al says:
Thanks I was wondering because I've never had Kale that wasn't bitter
Eszter Csikos says:
HI:) I just found your site and OMG this is so wonderful and such a smart invention! I love this idea of vegetables as pasta, and I adore your style of writing and I'm super excited to try this recipe. Even though I just found your site an hour ago, I'll be sure to check in regulary, in the hope of finding even more amazing stuff. Have a wonderful day
Eszter - thank you SO much for the sweet comment, it totally made my day! I hope you do come back :)
Betty says:
I just made this and it is wonderful! Love your blog! Thanks for all the info.
Betty- I'm so glad you liked the recipe, it's definitely one of my go-tos!
Sarah says:
I made this the other day subbing salmon for the chicken and adding in mushrooms. It was so good and the leftovers the next day were even better! I love your blog!
What a great idea! I'm so glad you like the recipe :)
Sue Wells says:
Love your recipes!!!! I make the zucchini spirals either in the morning or early afternoon so I have time to dry them out a bit. I put them on a cookie sheet lined with 2 layers of paper towels @ 220 degrees for 1/2 hr.
Nicole says:
I am thanking my lucky stars that I stumbled onto your blog-such wonderfully thought out and passionate recipes from a seemingly equally lovely blogger! That's hard to beat :) Thank you thank you!!!
Aw, this comment made my day! Thank you!
Anonymous says:
This was delish! I cooked my chicken in the skillet, because I am lazy and hate doing dishes. I also added some minced garlic and sliced onions with the chicken when I cooked it. Thanks for the quick easy meal idea!
Alyson says:
I've made this a couple of times now, and it is really easy, tasty and satisfying! I often have leftover roasted chicken in the fridge, which makes this super quick. Thanks, Ali! Can't wait for the cookbook to arrive on my door.
Sarah says:
So got a question about cooking the noodles. Just did it for the first time and I think that I missed a step or did something wrong. When I spiralized the zucchini I got a good amount of noodles, similar to the pictures on here. However, once I out them into the pan to cook they shrunk down by about half of what they were before. I am assuming that this is because of the water content in the noodles. Are they supposed to go down by that much or did I miss a step or mess the cooking up? Just curious sense it was my first time. Thanks.
Meaghan says:
They usually do shrink down a bit! You're doing great. Check out our youtube videos. It might help to watch Ali make some zucchini dishes - especially if you're new! Thanks for your question.
Lauren says:
Hi! Wanting to make this tonight! Can you grill the chicken, instead of baking? Thanks!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.