30-Minute Thai Zucchini and Chicken Skillet is a fresh and flavorful low-carb dinner recipe, ideal for any weeknight!

Boneless chicken thighs, zucchini, onion, carrots, garlic, and cabbage all come together with a sweet and savory peanut sauce for a hearty flavorful dish.

"Made the Thai Chicken Zucchini skillet recipe tonight. Added a half pkg of rice vermicelli noodles and extra Siracha and curry powder. A delicious recipe."

what our readers think

– avocado oil – yellow onion – chicken thighs or breasts – garlic – ginger – zucchini – carrot – red cabbage – green onions



Stir together the ingredients for the sauce in a small bowl until combined and creamy. This sauce will be very thick – this is normal!

Heat the avocado oil over medium-high heat in a large skillet and add the chopped yellow onion. Sauté, stirring occasionally, until onion begins to turn translucent, about 3 minutes.


Add the chopped chicken and spread it into an even layer. Allow the chicken to brown for 2 minutes untouched, then stir and brown for another 2 minutes.



Stir in the garlic, ginger, grated zucchini, carrot, and cabbage and continue cooking, stirring occasionally, until the vegetables begin to soften, about 5 minutes.


Add the sauce to the skillet and stir well. Continue cooking and stirring until the sauce has thickened and the vegetables have reached your desired level of doneness, about 3 to 5 minutes.

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