This Greek chicken with zoodles is a flavorful dish that’s flavorful, budget-friendly, quick, and easy to make. It’s perfect for a family dinner when you’re busy and don’t have much time.

Plate of chicken with zoodles and feta beside a glass of wine

Mediterranean Chicken Skillet Dinner

If you’ve read any of my other posts, you may have noticed that I love a wide variety of flavors.

As someone who grew up in a military family, I was exposed to a range of international foods.

For that reason, I’ve figured out ways to replicate some of my favorite dishes.

This chicken with tomatoes and olives definitely has a strong hint of Greek flavor.

If you want to serve the meat separately, you can leave out the chicken and have it for a side dish. It’s still scrumptious!

Greek Chicken with Zoodles Ingredients

Besides the zucchini, the main ingredients of this recipe are chicken, tomatoes, and olives.

But that’s obviously not all because I can’t leave out the seasonings.

Chopped chicken, tomatoes, and Kalamata olives

It also has olive oil, lemon juice, Italian seasoning, garlic, crumbled feta (or Parmesan), and black pepper.

Yes, it is loaded with flavor that you can savor with every single bite.

Italian seasoning, black pepper, feta cheese, minced garlic, olive oil, and lemon

Don’t have a device to make your own zoodles? Then I have great news for you! Now it’s available in the freezer aisle!

Bag of frozen zoodles--spiral-cut zucchini

How to Make Greek Chicken with Zoodles

If you plan to serve this with regular pasta, go ahead and make it because this dish cooks very quickly. Set it aside.

Since I wanted this dish to be anti-inflammatory, I left out the pasta and used zoodles, hence the name.

You’ll need a large skillet—either an iron skillet or one that can hold all of the ingredients.

Put it on the stove and turn the burner on medium-high heat. Add the olive oil.

As soon as the olive oil is hot, add the chopped chicken, tomatoes, lemon juice, garlic, Italian seasoning, and chopped Kalamata olives.

Cook for approximately 3 minutes, stirring constantly.

You need to do this to avoid anything burning or sticking to the bottom of the pan.

Chopped chicken, tomatoes, lemon juice, garlic, Italian seasoning, and chopped Kalamata olives in a pan

Add the zucchini spirals to the pan.

Use tongs to gently toss it until the zucchini is well coated and tender but not mushy.

This should take about 2 minutes.

Spiral-cut zucchini added to the pan with the chicken and vegetable mixture

Remove the skillet from the heat and sprinkle with black pepper and either feta or Parmesan cheese. Plate it up and serve it hot.

Chicken with zoodles in a skillet above a plate with chicken with zoodles

More Recipes

We love snacks and appetizers at our house. One of our favorites is roasted pecans. They’re delicious to snack on, and they also have a lot of nutrition as well as anti-inflammatory properties

Another treat we enjoy is a plate of marinated mushrooms. You can also use these as ingredients in other dishes.

If you want to serve a salad that’s also anti-inflammatory, try this yummy watermelon cucumber salad. The blend of flavors is out of this world delicious!

You can also serve this creamy banana berry smoothie, either as a beverage or for dessert. The fruit it contains provides natural sweetness.

Yield: 4 servings

Greek Chicken with Zoodles

Name: Greek Chicken with Zoodles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Cuisine: Greek
Ingredients: 2 cups of chopped chicken; 1 tablespoon of olive oil; 1/2 cup of chopped fresh tomatoes; 1/4 cup of lemon juice; 1 tablespoons of Italian seasoning; 1 teaspoon of minced garlic; 1/3 cup of chopped Kalamata olives; 1/3 cup of crumbled feta or Parmesan cheese (or a mixture of both); Dash of black pepper; 1 cup of zoodles (spiral cut zucchini)

When you want a meal packed with nutrition and flavor, you'll love this Greek chicken with zoodles skillet dinner.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

2 cups of chopped chicken
1 tablespoon of olive oil
1/2 cup of chopped fresh tomatoes
1/4 cup of lemon juice
1 tablespoons of Italian seasoning
1 teaspoon of minced garlic
1/3 cup of chopped Kalamata olives
1/3 cup of crumbled feta or Parmesan cheese (or a mixture of both)
Dash of black pepper
1 cup of zoodles (spiral cut zucchini)

Instructions

Heat the olive oil in a large skillet on medium-high.
Add chopped chicken, chopped tomatoes, lemon juice, Italian seasoning, garlic, and chopped Kalamata olives.
Cook for about 3 minutes, stirring constantly to make sure all of the ingredients are mixed.
Add the spiral-cut zucchini and toss with the tongs until it is well coated. Cook for another 2 minutes.
Sprinkle with black pepper and crumbled feta or Parmesan cheese.

Notes

If you prefer traditional pasta, you may use that instead of or in addition to zoodles. Cook it separately and add it to the mixture right before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 254Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 76mgSodium 260mgCarbohydrates 5gFiber 1gSugar 2gProtein 19g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

Greek Chicken with Zoodles