Ingredients
Scale
- 2 medium zucchinis: Spiralized into zoodles (zucchini noodles). These are the star of the dish, offering a light, healthy base.
- 2 boneless, skinless chicken breasts: Cut into bite-sized pieces. Chicken is lean and versatile, making it an excellent protein choice.
- 2 tablespoons olive oil: Used for cooking the chicken and creating the sauce.
- 3 garlic cloves: Minced for a bold, aromatic flavor.
- 1 lemon: Zested and juiced to add brightness and tanginess.
- 1/2 cup chicken broth: Creates a light, flavorful sauce.
- 1/4 teaspoon red pepper flakes (optional): For a subtle kick of heat.
- 1/4 cup grated Parmesan cheese (optional): Adds a touch of richness when sprinkled on top.
- Salt and black pepper: To season and enhance the flavors.
- 2 tablespoons fresh parsley: Chopped for garnish, adding freshness and color.
Instructions
- Cook the chicken:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chicken pieces, season with salt and black pepper, and cook for 5-7 minutes until golden and fully cooked. Make sure the chicken reaches an internal temperature of 165°F (75°C) for safety.
- Remove the chicken from the skillet and set it aside.
- Sauté the garlic:
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Toss in the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Make the sauce:
- Stir in the chicken broth, lemon juice, and lemon zest.
- Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld and the sauce to slightly reduce.
- Add the zoodles:
- Toss the spiralized zucchini into the skillet, ensuring they’re evenly coated in the sauce.
- Cook for 2-3 minutes, just until the zoodles are tender but still crisp. Overcooking can make them soggy.
- Combine and garnish:
- Return the cooked chicken to the skillet and toss everything together. Heat through for 1-2 minutes.
- Adjust the seasoning with more salt and pepper, if needed.
- Garnish with grated Parmesan cheese (if using) and chopped parsley.
Notes
- Keep zoodles crisp: Zucchini releases water as it cooks, which can make the dish watery. To avoid this, cook the zoodles briefly and in small batches if necessary.
- Taste as you go: The key to a great dish is balancing flavors. Adjust the seasoning, lemon juice, or Parmesan to suit your taste.
- Check the chicken: If you’re unsure whether the chicken is cooked, cut a piece in half. It should be white throughout with no pink in the center.
- Avoid overcrowding: Cooking the chicken in a crowded pan can cause it to steam instead of brown. Cook in batches if needed.
- Use fresh ingredients: Fresh garlic, parsley, and lemon make a huge difference in flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes