One Pan Teriyaki Chicken Zoodles {Zucchini Noodles} is the perfect easy one pot weeknight meal! Best of all, it’s gluten free (paleo-friendly & low carb keto options) & takes only 30 minutes to make. So much healthier and better than takeout! Plus Video!
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Oodles of zucchini noodles. I just can’t seem to get enough. Plus, you guys really love these Mongolian Beef Zoodles and Kung Pao Zoodles. So we’ve got one more zucchini recipe coming and then we can get back to cozy soups and all things fall 🙂
With the return of the busy fall season, one pot meals are a favorite around here. This Teriyaki Chicken Zoodles is one that shows up regularly at our house.
It has all the amazing flavors of the popular Teriyaki Chicken over a bed of yummy zucchini noodles. Everything cooks up in the same 
We love anything that includes teriyaki sauce and if you do too, here are a few easy recipes to get you started:
- Teriyaki Shrimp Zoodles
- Slow Cooker Teriyaki Chicken
- Sheet Pan Teriyaki Chicken
- Baked Teriyaki Salmon
- Teriyaki Chicken Foil Packets
- Teriyaki Beef Zoodles
- One Pot Teriyaki Rice with Chicken
- Grilled Pineapple Teriyaki Chicken Caesar Salad
30 minute meals are a life-saver for those days when you just don’t have a ton of time. Dishes are my least favorite chore so I love when recipes are made in just one pan.
Plus it’s only 317 calories per serving, is lower carb and so much healthier than anything you can get at the takeout restaurant. For a keto friendly low carb version, leave out the pineapple and omit the honey & swap in a low-carb sweetener if needed.
This One Pot Teriyaki Chicken Zoodles recipe starts off with some tender chicken pieces and pineapple. They get cooked up in our go-to homemade teriyaki sauce that is deliciously sweet, tangy and savory.
You can either choose to pour the chicken over the zucchini noodles raw, or toss them into the pan for no longer than 2 minutes, so they’re just tender but still firm.
Be careful not to overcook the zucchini once you add them in or else they’ll get soft and mushy. I like mine with a slight crunch so I’ll usually leave them in the pan for just over a minute.
This One Pot Teriyaki Chicken Zoodles is an easy meal that comes together in under 30 minutes – perfect for those busy weeknights and a great way to use up the rest of your zucchini.
Make Ahead-Tips for this One Pot Teriyaki Chicken Zoodles
- spiralize the zucchini before hand and store in an
zip-top freezer bag in the fridge or the freezer
- cook chicken the day before and store in the fridge
- cut pineapples and store in the fridge the day before in an airtight container
- make sauce ahead of time and store in an
airtight container in the fridge
- Delicious for leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls
- Divide evenly into lunch containers – I usually use this –> one
- 2 medium pieces boneless skinless, chicken breasts (about 2/3 lb) cut into strips or chunks
- salt and black pepper to taste
- 2 Tablespoons cooking oil olive or coconut oil for paleo
- 5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler
- 1 cup chopped pineapple chunks fresh, frozen or canned - I used fresh - leave out for low carb and swap in broccoli instead
- 1/4 cup low-sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
- 2-3 Tablespoons honey coconut sugar or low carb sweetener of your choice (depending on how sweet your preference is)
- 3 Tablespoons rice vinegar
- 2 garlic cloves minced
- 1/2 teaspoon grated ginger
- 1 Tablespoon corn starch or use arrowroot powder or tapioca starch for a paleo version
- 2 Tablespoons water plus more as needed to thin out sauce
- salt, black pepper, and red pepper flakes to taste; optional
- Green onions sliced thinly
- Broccoli florets
- Sesame Seeds
- Lunch containers for meal prep
- In a small bowl, whisk together all the ingredients for the sauce.
- In a large bowl, season chicken with salt and pepper and drizzle 1-2 tablespoons of sauce over the chicken. Allow to marinate for 30 minutes.
- Heat cooking oil in a large skillet on medium-high heat. Add chicken and cook until lightly brown, about 1-2 minutes. Add in the pineapple chunks and cook for another 1 minute, until slightly softened. Pour in the remainder of the sauce and turn the heat to high. Allow sauce to bubble and thicken while stirring - about 1-2 minutes - add more water a little at a time (only as needed if the sauce is too thick). Season to taste with salt, black pepper and/or red chili flakes.
- *If cooking the zucchini noodles, add into the pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
- Remove from heat and drizzle extra sauce in pan over chicken and serve immediately. Garnish with green onions and sesame seeds if desired.
- For meal prep: Divide evenly into lunch containers. Store in fridge for up to four days.
Recipe Video
*do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the chicken over raw zucchini noodles if desired.
More favorites:
Teriyaki Rice with Chicken and Vegetables
One Pot Kung Pao Chicken Zoodles
One Pan Mongolian Beef Zoodles
Healthy One Pan Zucchini Noodle Skillet Lasagna Zoodles
Turkey, Apple & Brie Panini by Pumpkin ‘N Spice
5 Ingredient One Pot Pasta with Chicken Sausage by Kristine’s Kitchen
Kale and Quinoa Salad Stuffed Portobello Mushrooms with Apples and Pecans by Floating Kitchen
Cheeseburger Macaroni: 30 Minute Thursday by My Kitchen Craze
Mediterranean Salmon Sheet Pan Dinner by Sweet Peas & Saffron
One Pot Turkey Mushroom Tortellini by Bake.Eat.Repeat
One-Pot Basil Sausage Caprese Pasta by Whole and Heavenly Oven
One Pot Sun-Dried Tomato Chicken Bacon Pasta by Savory Nothings
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