Lemon Garlic Chicken Zoodles

November 6, 2015

Lemon Garlic Chicken Zoodles


Even if you don’t believe in climate change or global warming, you can’t deny that we had, so far, a particularly mild fall — especially in my neck of the woods.
It hardly ever went below 60, most people are still in flip flops and sandals, I haven’t worn my winter running gear just yet, and man, this morning I stepped outside in my tee and denims.
Is it fall yet? It still does feel like summer to be honest.
And since 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!

Lemon Garlic Chicken Zoodles


I know I say this about every recipe I make, but this time I am extra serious. 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.
Simple, easy, quick, and delicious. What possibly do you want more?

Lemon Garlic Chicken Zoodles


Lemon Garlic Chicken Zoodles                                                                                                      Print this recipe!

Ingredients
Serves 4

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)

Directions

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!

Nutrition facts

One serving yields 270 calories, 12 grams of fat, 3 grams of carbs, and 29 grams of protein.

24 comments:

  1. Looks like we had a colder Fall down South than Y'all did up North! There were so many days when temps were in the 50s - Brrrrr!
    But, other than a lentil soup, I have yet to start cranking out soups - bring on the sauteed warm salads and zoodles! Thanks for yet another simple, delicious and nutritious dish Mike! Happy Friday!

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  2. i make zoocles almost every week, need to try something like you did with the protein right into the mix, I normally serve it alongside. Am I a boring person?

    well, I guess it depends on the context. As far as zoodles go, probably a little boring.

    that shall change!

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  3. Wow this looks delicious my mouth completely dropped when I saw this!! i will have to make this soon!

    http://xoxobella.com

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  4. It has been abnormally warm this entire week, but I don't hate it! Snow can stay up at the ski mountains and I'd be fine with that haha.
    These look awesome, and take me back to real summer...

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  5. Just made my grocery list with all these items on it! Can't wait to makes this! Thank you :-)

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  6. This looks unbelievable! Even though it's been pretty chilly here, I'm always in the mood for summer food!

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  8. I live in the Lubbock desert of Texas and it goes from biting cold across the skin to stroking heat in the afternoon. I guess I'll have to eat this right at two, or with a warm blanket at night and warm cocomilk hot chocolate for a twist. I love how I want to try all of your recipes, your work is amazing =)

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  9. Heck yeah, Mike! I like that attitude. Until it actually starts to turn cold, lets eat like the summer! And these zoodles look like the perfect healthy meal. I'm thinking this would taste great after a late night of curling! #WolfpackFall

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  10. I finally need to hop on that zoodle band wagon, I've been meaning to try them out for such a long time. Great reminder, the photos are mouth-watering!

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  11. Had this for lunch today! Delicious!

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  12. I thought, once I'd made it, that it looked soggy and that it would taste bland, but it was really nice.

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  13. This was fantastic!! There was a lot more liquid than I thought there should be due to both the sauce and the tomatoes, but leaving the zucchini noodles a little crunchy after cooking prevented the leftovers from becoming soggy! Added this in to my favorite rotating weekly recipes :)

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  14. I'm allergic to night shades, so tomatoes and peppers are out. What else could I use that would create a juicy texture and add flavor to the dish. I love this recipe, but I'm not too keen to just use zoodles alone.

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  15. I loved this! Adding the lemon juice and garlic at the end really made it taste fresh. I had to resist the temptation to add more vegetables, but made myself stick to the recipe the first time around, and I'm glad I did. I accidentally omitted the last tablespoon of oil (mixed in the lemon juice), and I'd do that again. I also mis-read the recipe and only spiralized 1 large zucchini. I'll be making more for the leftovers. Great dish, thank you!

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  16. Absolutely OBSESSED with this recipe!! I thought I couldn't make this because it looks so fancy, but it was incredibly easy AND quick! I couldn't believe how good it tasted too! Will definitely be making this again, it'll probably become a weekly staple!

    Thank you so much, Mike!

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    Replies
    1. That's awesome Britt, I'm so glad you liked it that much!

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  17. Just made this recipe tonight for dinner and it was so easy and so good. Like some of the other commenters I was worried about the amount of liquid at the end but it was fine, plenty flavorful and not soggy at all. Thanks for sharing!

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  18. Absolutely delicious! I found your recipe by searching with ingredients I had on hand tonight. The only ingredients I didn't have were Tomatoes and Parmesan ... I made your recipe without any other changes and it's delicious! Thank you, Mike!

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  19. I really enjoyed this recipe - I did find the water emitting from the tomatoes a bit hard to control, so I scooped out the dish as opposed to a pour out, but other than that, really great, simple, and healthy! Thank you.

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  20. I stumbled on this great recipe this evening while searching frantically on Pintrest at last minute for an easy recipe to make with my large zucchini & some leftover chicken. Just like when you posted this almost a year ago, it has been very warm here in Ohio, in the low 80's, & a heavy pasta just didn't sound so appealing, nor does it follow my efforts to follow a Paleo diet. I did have to tweak it a bit, but I think it all still worked out very well. I was out of EVOO, so opted for some Avocado Oil, plus I had some seasoned Lemon Pepper Chicken breast leftover, & added a sprinkle of fresh cilantro, & these just gave it all a bit more zing. My fiance loved it so much he went for seconds (and he's a pasta guy). Thanks for a delicious & healthy meal, will definitely make again. Now time to start working on some healthy Fall stews & chili's, cause our beautiful warm temps are dropping to mid 50's later this week (yuk).

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