Grilled Chicken and Spicy Avocado Zoodles

Summer time usually means grilling season is upon us.  Living in an apartment, I don’t have a standard grill on my balcony, however I have been utilizing my trusty George Foreman grill more and more lately.  I love how quickly it pre-heats, how fast the food cooks, and how delicious everything tastes when it’s done.  Summer also means avocados are usually in their prime.  Avocados are a wonderful low carb food; although a bit high in total carbs, the fiber content and healthy fats make it a staple in the diet of many keto-ers. Combining my love for chicken and pasta inspired today’s recipe, and I think it’s the perfect summer low carb meal!

I started by gathering my ingredients shown above.  Before making this recipe, I marinated the thin-sliced chicken breasts in a combination of 1 tablespoon olive oil and 2tsp of the spicy peri-peri sauce from Nandos.  You can use any hot sauce you have on hand.  I seasoned each piece of chicken first in salt and pepper, then dipped them into the olive oil + hot sauce mixture.  I recommend letting the chicken marinade at least one hour, but preferably over night.

To make the sauce, I sliced open two ripe avocados, removed the pits, and then scooped out the meat with a spoon.

I added the avocado to my food processor along with the garlic, fresh cilantro, another 2 teaspoons of hot sauce, lemon juice, salt, and pepper.  I blended everything together before adding 2 tablespoons of olive oil and 1/2 cup of water and blending again.

You may need a little more or less water to get the sauce to the consistency you are looking for.  I like it a little thicker because when it is later tossed with the zoodles, the water content of the zucchini will thin it out slightly.  I put saran wrap over the bowl and stored it in the fridge.

Next I pre-heated my Foreman grill to 350°F and then cooked the chicken for 7 minutes until golden brown and cooked through.  The chicken is so tender because of the marinade, with the perfect amount of spice from the hot sauce.

While the chicken was grilling, I added the spiralizer attachment to my Kitchen Aid mixer to make my zoodles.  This attachment is absolutely necessary if you already have the stand mixer.  It makes zoodles in the blink of an eye and is extremely easy to clean.  Previously I used the Paderno Spiralizer which worked well, too, but the suction cups on the feet never stuck to my counter, and I sometimes felt like I was wrestling an octopus rather than successfully making zoodles.  I always like to separate the layers of zucchini with paper towels in order to dry them and soak up as much water as possible.

In a large pan over medium high heat I warmed another tablespoon of olive oil and then added the zoodles, cooking them for about 2 minutes to soften them a bit; I also seasoned them with salt and pepper.  I added 3/4 of the avocado sauce to the pan and continuously tossed them with tongs to coat each noodle in sauce.  I removed the zoodles from the heat, plated them, sliced the grilled chicken for the top of the zoodles, added a little more sauce and garnished with fresh cilantro.  The avocado sauce is super creamy, and not too spicy; if you want it hotter, you could add one fresh jalapeño without the seeds to the food processor before blending.  The chicken has a great flavor and texture and everything combined makes this the perfect summer pasta.

Grilled Chicken and Spicy Avocado Zoodles

Prep Time: 1 hour, 15 minutes

Cook Time: 20 minutes

Yield: 4 servings

Serving Size: 1 serving

Grilled Chicken and Spicy Avocado Zoodles


    Chicken marinade
  • 12oz thin-sliced chicken breasts
  • 1tblsp olive oil
  • 2tsp hot sauce
  • Salt
  • Pepper
  • Spicy Avocado Sauce
  • 2 medium Hass avocados
  • 2 tblsp olive oil
  • 1/2c water
  • 2tsp hot sauce
  • 1tblsp chopped garlic
  • 1tsp lemon juice
  • 1tblsp fresh cilantro
  • Salt
  • Pepper
  • Zoodles
  • 3 large zucchini
  • 1tblsp olive oil
  • Salt
  • Pepper


    To make the marinade and chicken:
  1. Mix together olive oil and hot sauce.
  2. Season chicken with salt and pepper, then dip in the marinade until every piece is coated.
  3. Store in the fridge at least one hour, preferably over night, before cooking.
  4. When ready, pre-heat your grill to 350°F.
  5. Cook chicken 7 minutes until golden brown outside and cooked through.
  6. Remove from the grill and let it rest.
  7. To make the sauce:
  8. Slice open avocados and remove the meat from the skin.
  9. Add avocados, hot sauce, garlic, lemon juice, fresh cilantro, salt, and pepper to a food processor and blend.
  10. Add olive oil and water to the mixture and blend once more until desired consistency is achieved; cover with saran wrap and store in the fridge.
  11. To make the zoodles:
  12. Remove both ends of the zucchini and turn into zoodles using a spiralizer. Use a paper towel to soak up as much water as possible before cooking.
  13. Add olive oil to a large pan and warm over medium-high heat.
  14. Toss the zoodles in the pan until softened, about 2-3 minutes; season with salt and pepper.
  15. Add 3/4 of the sauce to the zoodles and toss continuously for 1-2 minutes.
  16. To plate, top zoodles with sliced chicken, extra sauce, and garnish with fresh cilantro.

Nutrtional Information

409 calories, 17g total carbs, 7g net carbs, 30g fat, 25g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

Note 2: Prep time includes 1 hour for marinade.

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  1. Nicole

    Thank you for working so hard for us! The recipe sounds amazing and I appreciate you taking the time to share it with your loyal fans!!

  2. James

    This is a DELICIOUS recipe – will definitely be making it in to my regular meal rotation (whether i’m low carb dieting or not). Thanks for all your kept/low carb recipes, can’t wait to try more, they all look great.

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