Description
Zesty lemon garlic chicken zoodles bring Mediterranean sunshine to your dinner plate. Crisp zucchini noodles dance with tender chicken, creating a light, refreshing meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 chicken breasts
- 2 tbsp olive oil
Zoodles:
- 4 medium zucchinis
- 1 spiralizer or julienne peeler
Sauce and Seasonings:
- 3 cloves garlic
- 2 lemons (juice and zest)
- 1/4 cup chicken broth
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp cornstarch (for thickening)
Instructions
- Prepare zucchini using a spiralizer or julienne peeler to create long, noodle-like strands, then set aside on paper towels to absorb excess moisture.
- Season chicken breasts with salt and black pepper, ensuring even coverage.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear chicken breasts for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken from skillet and let rest on a cutting board.
- In the same skillet, reduce heat to medium and add minced garlic, sautéing for 30 seconds until fragrant.
- Pour in chicken broth, lemon juice, and lemon zest, scraping up any browned bits from the pan.
- Whisk cornstarch into the liquid to create a smooth, slightly thickened sauce.
- Add butter and stir until melted, creating a rich, glossy consistency.
- Incorporate red pepper flakes for a subtle heat if desired.
- Slice chicken breasts into thin strips against the grain.
- Quickly toss zucchini noodles in the sauce for 1-2 minutes, ensuring they remain crisp and tender.
- Plate zoodles and top with sliced chicken.
- Garnish with chopped fresh parsley and an extra squeeze of lemon juice.
- Serve immediately while warm and fresh.
Notes
- Pat zucchini noodles dry thoroughly to prevent watery, soggy dish and ensure crisp texture.
- Swap chicken for tofu or tempeh to create a vegetarian-friendly version with identical flavor profile.
- Use a high-quality extra virgin olive oil for deeper, more robust taste in the sauce.
- Adjust red pepper flakes based on personal spice tolerance, adding gradually for controlled heat level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Snacks
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg