Greek Chicken Zucchini Noodle Bowl

This is delicious food for lazy people.

 Greek Chicken Zucchini Noodle Bowl |

Guys. I have figured out how I’m going to do all my meals this summer.

And oh, is it going to be hands free and glorious.

 Greek Chicken Zucchini Noodle Bowl |

#1. I will grill all of the things.

For the first time ever, when I move next month I will have a grill. Words can’t even say how excited I am! All charred eerythang!!!

#2. For when I’m not grilling, I will roast a whole chicken every ten days or so, cut up all of the meat (saving the bones for broth!), and freeze it. Then, when it’s time for dinner I will take out a handful of already cooked chicken, toss it in hot oil on the stove, and put it over lettuce or zucchini noodles or cauliflower rice.

All summer. Just pre-cooked roasted chicken and super quick, almost no-cook sides. YUS.

‘Cause I’m lazy. And ’cause I want all of the time for cold drinks with friends and absorbing that vitamin D.

I have found the secret.

 Greek Chicken Zucchini Noodle Bowl |

And before you tell me that simplistic meal style sounds boring and repetitive, you knew I wasn’t going to leave it that simple, right?

Here’s an example of one of my preplanned summer meals- this Greek Chicken Zucchini Noodle Bowl.

Ingredients that require cooking- mushrooms and zucchini noodles.

Ingredients to be grabbed from the fridge/freezer- precooked roasted chicken, feta, fresh oregano, and olives.

Toss all that stuff together and top the whole bowl with a squeeze of fresh lemon juice and a drizzle of olive oil and BOY OH BOY did you just make a BOMB summer meal in something like 30 seconds flat!

That quick. That easy.

All summer long.


 Greek Chicken Zucchini Noodle Bowl |

This zucchini noodle bowl is so fresh and delicious.

The zucchini noodles are just barely cooked so they are soft, but still have a bite. Delicious, savory roasted chicken and meaty mushrooms top the noodles with tangy feta, salty olives, and lemony fresh oregano leaves.

This right here tastes like all kinds of light, healthy, satisfying summery deliciousness!

 Greek Chicken Zucchini Noodle Bowl |

Note: I didn’t add any salt to the ingredients of this zucchini noodle dish and found that the feta and sliced olives provided more than enough salty flavor. If you desire more, sprinkle a little (very little) sea salt over the bowls at the end.

Note 2: These noodle bowls are on the medium-smaller side as far as serving size goes. If you prefer a big hearty meal or have an eater with a bigger belly, double the recipe for two people.

Note 3: You could also top these greek chicken zoodle bowls with a balsamic reduction instead of (or in addition to) the fresh squeezed lemon and olive oil!

Greek Chicken Zucchini Noodle Bowl

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 servings


  • 2 zucchini, washed (peeling is optional)
  • 3 tablespoon ghee or coconut oil, divided
  • 3 baby bella mushroom caps, cut into large chunks
  • 1/2 cup chopped cooked chicken (I recommend roasting a chicken ahead of time and cutting up the meat to freeze and use in meals like this all summer long! You could also use any other cut of chicken, already cooked and cut up.)
  • 1/4 cup sliced kalamata olives, divided
  • 3 tablespoons crumbled feta cheese, divided
  • 2 teaspoons fresh oregano leaves, divided
  • 2 tablespoons olive oil (best quality is ideal), divided
  • 2 quarters of a lemon


  1. Cut the washed zucchini in half crosswise. Load each half onto your spiralizer and spiralize on the blade size of your choice. This recipe could work with all sizes of zoodles.
  2. Heat 1 tablespoon of ghee or coconut oil in a large skillet over medium-high heat. When the pan and the oil are hot, add half of the noodles to the hot oil. Sauté, tossing often with tongs until the noodles are browning and just starting to soften. Remove the cooked noodles to a bowl and repeat this step with the remaining noodles. Add the second batch of zoodles to a second bowl.
  3. When all of the noodles are cooked, heat the remaining tablespoon of ghee or coconut oil in the skillet. When the oil is hot, add the mushroom chunks to the pan. Sear the mushroom pieces for about 3 minutes on each side, or until each side of the mushroom cube is golden brown. When the mushrooms are done cooking, divide them up between the two bowls of zoodles.
  4. Add 1/4 cup cooked chicken to the top of each bowl, followed by 2 tablespoons of olives on each bowl. Add 1 tablespoon of feta and 1 teaspoon of fresh oregano leaves on each bowl as well.
  5. Drizzle 1 tablespoon of olive oil and squeeze a quarter of a lemon over each noodle bowl. Enjoy!

 Greek Chicken Zucchini Noodle Bowl |
Do you have a question about cooking or a recipe you’d like to see? Is there a recipe you’re trying to adapt for your diet? Let me know! I LOVE helping readers answer their questions and find recipes that work for them!
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