Description
Tender lemon-garlic chicken served over fresh zucchini noodles with a buttery pan sauce, ready in 20 minutes for a light yet satisfying meal.
Ingredients
Scale
- Optional garnish: fresh parsley or red pepper flakes
- 4 boneless, skinless chicken breasts
- 2 medium zucchini, sliced into half moons
- 1 tbsp olive oil
- 1 tbsp ghee (or more olive oil)
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- ½ tsp dried oregano
- Salt & pepper, to taste
- Optional garnish: fresh parsley or red pepper flakes
Instructions
- Season chicken: Combine chicken with 1 tbsp oil, garlic, lemon zest, oregano, salt, and pepper.
- Cook chicken: Heat remaining oil in large skillet over medium-high. Cook chicken 3-4 mins per side until golden and 165°F (74°C). Remove.
- Sauté zucchini: In same skillet, melt butter. Add zucchini noodles and broth; toss 2-3 mins until just tender.
- Finish: Return chicken to skillet. Add lemon juice; toss to combine. Garnish with parsley and Parmesan.
Notes
- No spiralizer: Use vegetable peeler to make wide zucchini ribbons.
- Creamy version: Stir in 2 tbsp heavy cream with lemon juice.
- Extra veggies: Add cherry tomatoes or spinach with zucchini.
- For firmer noodles, salt zucchini and drain 10 mins before cooking.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 290
- Sugar: undefined
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: undefined
- Fiber: 2g
- Protein: 38g
- Cholesterol: undefined