LEMON GARLIC CHICKEN ZOODLES
LEMON GARLIC CHICKEN ZOODLES
The weather started cool but you know it still feels like summer: I'm gonna eat like it's summa. There, just like that, that's the rebel I am!
Nothing feels more summery than a plate of zoodles with tomatoes and chicken.
Low carb, gluten-free, grain-free...but for once let’s not focus on what they are not, instead let’s concentrate on what they are: DELICIOUS!
The combo of fresh zucchini, with cherry tomatoes, chicken, lemon, garlic, and parsley works on so many levels, I can't begin to list them all.
And you know what’s even better? That it’s a delicious 30-minute meal made start-to-finish in one skillet. And the another great idea from this recipe is it simple, easy, quick, and delicious.
Lemon Garlic Chicken Zoodles Recipe
Ingredients :
- 6 zucchini
- 2 chicken breasts (about 15 oz / 425 gr), cut into 1-inch cubes
- 4 tablespoons fresh parsley, chopped
- 1 cup cherry tomatoes, quartered
- 1 clove garlic, minced
- 3 tablespoons olive oil, divided
- Juice of 1 lemon
- 1 teaspoon fine grain salt
- Ground black pepper to taste
- Grated parmesan cheese (optional)
- Pinch of red pepper flakes (optional)
Instructions :
- Using a spiralizer create zucchini spaghetti (always read the directions as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
- Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.
- Wipe the pan and heat one tablespoon of olive oil, when sizzling add chicken cubes and cook until browned on all sides, about 8 minutes.
- Add tomatoes and parsley, lower to a simmer and cook for 5 minutes, or until tomatoes start to break down and release some of their juice.
- In the meantime in a small bowl combine lemon juice, the remaining tablespoon of olive oil, garlic, salt, and pepper.
- Add zoodles to the pan alongside the lemon juice mixture.
- Stir until everything is combined and heated through. Sprinkle with Parmesan cheese and red pepper flakes (if using) and serve!
Recipe Adapted : LEMON GARLIC CHICKEN ZOODLES @ theironyou
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