Whole30 Chicken Manicotti

Transform your comfort food cravings into a wholesome, guilt-free delight with this Whole30 Chicken Manicotti recipe. In this creative twist on a classic Italian dish, thin slices of zucchini replace traditional pasta shells, making it entirely grain-free and perfect for anyone following a Whole30 or low-carb diet. Packed with tender ground chicken, fragrant garlic, and aromatic Italian herbs, every bite is bursting with robust flavor. The dish is topped with a simple yet rich layer of crushed tomatoes and fresh basil, then baked to perfection for a satisfying, family-friendly meal. With just 20 minutes of prep and a healthy dose of fresh, nutrient-packed ingredients, this recipe strikes the perfect balance between indulgent and nourishing. Try it tonight for a delicious dinner that’s both comforting and clean!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 large zucchini
• 2 tablespoons olive oil
• 1 pound ground chicken
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 1 teaspoon Italian seasoning
• 0.5 teaspoon crushed red pepper flakes
• 1 28-ounce can canned crushed tomatoes
• 0.5 cup, chopped fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a vegetable peeler or a mandolin slicer, slice the zucchinis lengthwise into thin strips about 1/8-inch thick. Set aside.

Step 3

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add chopped onion and cook until translucent, about 5 minutes.

Step 4

Add minced garlic to the skillet and stir for about 30 seconds until fragrant.

Step 5

Add the ground chicken to the skillet. Cook until browned, breaking it up into small pieces with a wooden spoon, about 6-8 minutes.

Step 6

Stir in the Italian seasoning, crushed red pepper flakes, salt, and black pepper. Mix well to combine.

Step 7

Add half of the crushed tomatoes and half of the chopped basil leaves to the skillet. Stir to combine and let the mixture simmer for about 5 minutes, allowing the flavors to meld.

Step 8

Meanwhile, lightly grease a 9x13 inch baking dish with the remaining tablespoon of olive oil.

Step 9

To assemble, lay out three zucchini slices, slightly overlapping, to resemble a lasagna noodle. Spoon about 2 tablespoons of the chicken mixture onto one end of the zucchini strips and roll up tightly. Place the roll seam-side down in the prepared baking dish. Repeat with remaining chicken mixture and zucchini slices.

Step 10

Pour remaining crushed tomatoes over the zucchini rolls evenly, ensuring they are well covered.

Step 11

Bake in the preheated oven for 25 minutes until the zucchini is tender.

Step 12

Remove from the oven and let it cool slightly before serving. Garnish with remaining chopped basil leaves.

Nutrition Facts

Serving size	(2200.9g)

Amount per serving	% Daily Value*
Calories	1450.2

Total Fat 68.7g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 3.2g
Cholesterol 384.7mg	0%
Sodium 10796.2mg	0%
Total Carbohydrate 122.1g	0%
Dietary Fiber 22.7g	0%
Total Sugars 92.3g
Protein 109.8g	0%

Vitamin D 0IU	0%
Calcium 474.6mg	0%
Iron 15.9mg	0%
Potassium 7121.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.0%

Protein: 28.4%

Carbs: 31.6%