Ingredients:

  • 3 medium zucchinis (approx. 1.5 lbs / 680g)
  • 1/2 tsp sea salt
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 lb chicken breast, cut into 1/2-inch cubes (optional)

Instructions:

  1. Spiralize the zucchinis, avoiding the seedy core to prevent excess moisture. Place the spirals in a colander, sprinkle with sea salt, and let them sit for 5–10 minutes. Gently pat them dry with paper towels to remove the extracted surface water.
  2. If adding chicken, heat 1 tbsp of olive oil over medium-high heat. Add chicken cubes and cook until they reach a golden-brown crust and an internal temperature of 165°F (74°C). Remove chicken from the pan and set aside.
  3. In the same skillet, add the remaining olive oil and sliced garlic. Once the garlic smells nutty and aromatic, toss in the zoodles.
  4. Sauté for exactly 2–3 minutes, tossing constantly. Remove from heat the moment they turn a vibrant, translucent green.