Garlic Veggie Noodles with Chicken Recipe

Makes 4 servings | Gluten free and dairy free

Step 1

3 Tbsp. olive oil
1 c. grape tomatoes, cut in half
2 tsp minced garlic
1 lb zucchini noodles (about 4 large zucchini)
16 oz. Insant Pot Garlic Herb Chicken, sliced
salt and pepper to taste




  1. Heat oil in a large skillet over medium heat. Add tomatoes and garlic, cook until tomatoes are slightly softened.
  2. Add zucchini noodles and chicken; cook until zucchini is tender crisp and chicken is heated through.
  3. Season with salt and pepper.

Batch Cooking: 
We’ve done the planning for you in the form of one grocery list and four recipes. This is batch cooking at its finest. Start with one large batch of Garlic Herb Chicken made via Crockpot or Instant Pot, and then use portions of that delicious chicken in the next three recipes, Garlic Veggie Noodles with ChickenCurry Mango Chicken Salad and Chicken Ranch Stuffed Peppers. Altogether, we’re talking one afternoon or morning in the kitchen and three meals (plus leftovers!) that will feed a family of four prepared as a result.

Click here to download and/or print the full grocery list and recipes

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