Spicy Mustard Chicken and Zoodles

Spicy Mustard Chicken and ZoodlesSo I like to get the majority of my carbs before and after my workout. Not many carbs are consumed after lunch in other words unless I have some fruit for a snack or with dessert. So this Spicy Mustard Chicken and Zoodles dish was a perfect dinner for this week. I wanted something like my Honey Mustard Chicken that I randomly concocted a few weeks back but on this detox diet I’m doing for two weeks, honey is not allowed. (cutting out the added sugars). I like that my sugar intake is lower so I’m sticking with that one pretty well. But I had to come up with a different version of the honey mustard chicken – I went with SPICY mustard and incorporated some hot sauce instead.

The sauce turned out pretty good – it’s mostly mustard but I spread it out with some chicken broth. I wanted it to thicken so when I cooked the chicken on the stove I tossed it with the sauce and some tapioca starch (corn-free version of corn starch basically).

Spicy Mustard Chicken and Zoodles

The zoodles of course are your low-carb option for pasta. Justin made pasta with his and chopped up/sauteed his portion of zucchini. I just like to spiralize things.

The sauce could have been spicier in my opinion but I thought I put loads of hot sauce in it…I wanted to watch the sodium content and hot sauce is loaded with that. However, you could always add some cayenne pepper or red pepper flakes to the mix and heat it up a bit.

Spicy Mustard Chicken and Zoodles

This is an easy meal prep meal too. Just cook a ton of chicken, make the sauce, and spiralize the noodles and then portion it out into meal-sized containers and you’re good for the week. I used about 2 medium zucchini for my noodles and got 4 meals out of it. The zoodles shrink so it will look like you’re making a lot – but it’s the opposite of pasta. You really can’t make too many zoodles.

Spicy Mustard Chicken and Zoodles

Spicy Mustard Chicken and Zoodles


  • 2-3lb boneless, skinless chicken breast, cubed
  • 2 medium zucchini, spiralized*
  • 2/3 cup dijon mustard
  • 1/3 cup Franks Red Hot
  • 1/2 cup low-sodium free-range chicken broth
  • 1 tbsp garlic powder (or fresh minced garlic!)
  • 1 tsp paprika
  • 1 tbsp tapioca starch (corn-starch if not paleo)
  • Optional: cayenne pepper or red pepper flakes for more kick


  • Heat 1 tbsp cooking oil (paleo-approved if you're following that) in a large saucepan over medium heat
  • Cook cubed chicken until no longer pink, flipped and stirring occasionally to cook it all evenly
  • Meanwhile, In a separate large saucepan, heat 1 tbsp of cooking oil over medium heat and toss zucchini noodles in pan. Allow to cook for about 10-15 minutes, stirring every few minutes until noodles are soft and have shrunk.
  • While chicken and zoodles are cooking, you can mix all sauce ingredients in a bowl
  • Drain the liquid from the chicken pan and pour in the sauce
  • Stir to coat and cook until sauce thickens a little
  • Serve chicken on top of zoodles and spoon some extra sauce over the plate

*I use my KitchenAid with a Spiralizer Attachment but there are plenty of great spiralizers out there!


Spicy Mustard Chicken and Zoodles

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