Roasted Garlic Chicken and Veggie Primavera

Happy Healthy Food Friday! Celebrating one of my favorite veggies, zucchini, with this delicious low-carb Roasted Garlic Chicken and Veggie Primavera!

Health Benefits of Zucchini


This week I’m thinking of my most recent getaway this past long weekend, where we ended up on a local farm filled with tons of fresh produce. I, of course, was a kid in a candy shop and took home an abundance of goodies. Let’s start with zucchini. At this point, if you’ve been around the blog a while, you know my favorite way of using zucchini is making pasta dishes! Zucchini linguine, or “zoodles,” have become widely popular due to the amazing Spiralizer.

Zucchini linguine is an awesome way to have those pasta dishes you love, completely guilt-free.

Roasted Garlic Chicken and Veggie Primavera

Roasted garlic, delicious olive oil, Himalayan sea salt, a hint of spice, and fresh parmesan cheese. Flavor heaven.  

Roasted Garlic Chicken Veggie Primavera

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Roasted Garlic Chicken Veggie Primavera

Roasted Garlic Chicken Veggie PrimaveraAroundtheweb

Chocolate Chip Zucchini Muffins

Hearty Bolognese with Zucchini Linguine 

Zucchini Fries

Eggplant Meatballs

Zucchini Chocolate Chip Cookies from Tasty-Yummies

Spinach Zucchini Noodle Lasagna from Inspiralized

Zucchini Fritter Cups from PaleOMG

Lemon Poppyseed Zucchini Bread from With Food and Love

Spiralized Pesto Pasta from Brittany Angell

Zucchini Summer Skillet with Poached Eggs from How Sweet Eats

Spinach and Ricotta Stuffed Zucchini from The Healthy Maven

Shrimp and Zucchini Stir Fry from Cookin’ Canuck

Zucchini Chips from The Copper Collective

Zucchini Ribbon Salad with Olives and Mint from Gourmande in the Kitchen

How do you zucchini?! What foods have you eaten on vacation that you HAD to come home and recreate?

Roasted Garlic Chicken and Veggie Primavera

Prep Time 15 min Cook Time 45 min Total Time 1:00 Serves 4



  • 2 cups broccoli rabbe
  • 1 white onion, sliced
  • 1 cup organic spinach
  • 2 cups cherry tomatoes
  • 4 cups zucchini, spiralized
  • Any other veggies of choice


  1. Preheat oven to 400°F.
  2. Cut the very top off the garlic head, exposing a bit of each clove and place on a small piece of foil. Drizzle 1 teaspoon extra-virgin olive oil on the head of garlic and wrap. Bake for 35-40 minutes or until the garlic head is golden brown.
  3. In a medium skillet, heat 1 tablespoon of oil over medium heat.
  4. Add in 1 crushed garlic clove and red pepper flakes, let heat for 1 minute until fragrant.
  5. Pat chicken dry and season with salt and pepper. Add chicken to pan and cook for 5-7 minutes or until fully cooked and no pink remains.
  6. Remove pan from heat and set aside.
  7. In a separate skillet, heat 2 teaspoons of olive oil over medium heat. Add sliced onion, tomatoes, spiralized zucchini and broccoli rabe. Cook until the onion is translucent and the broccoli rabe is fork tender.
  8. Sprinkle vegetables with salt, garlic granules, and a pinch of red pepper flakes.
  9. Add the spinach to the pan with the onion, tomato, spiralized zucchini, and broccoli rabe. Sautè just until the spinach starts to wilt.
  10.  Place vegetables and chicken in a desired serving bowl. Top with additional sea salt, fresh parmesan cheese, roasted garlic, freshly ground pepper, and red pepper flakes. Serve warm!

Recipe Notes

  • Spiralizer I use: click here 
  • If your zucchini noodles are watery after cooking, drain them before adding them to your desired serving bowl!
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