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.
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!
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 Print this recipe!
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)
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!
One serving yields 270 calories, 12 grams of fat, 3 grams of carbs, and 29 grams of protein.