Description

This dish features tender, pan-seared chicken pieces infused with bright lemon and aromatic garlic. It is served over a bed of crisp-tender zucchini noodles, creating a light yet satisfying meal. The flavors are balanced with a delicate sauce, and the dish is often finished with a sprinkle of fresh herbs and grated cheese, offering a refreshing and wholesome experience.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
4 medium zucchinis, spiralized into noodles
2 tablespoons olive oil, divided
4 cloves garlic, minced
1/2 cup chicken broth
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon dried oregano or thyme
Salt to taste
Freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped, for garnish
2 tablespoons grated Parmesan cheese, for garnish (optional)
Lemon wedges, for serving

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Instructions

Pat the chicken pieces dry with paper towels. Season generously with salt, black pepper, and dried oregano or thyme.
Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 4-6 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Pour in the chicken broth and fresh lemon juice. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the lemon zest.
Add the spiralized zucchini noodles to the skillet. Toss gently with the sauce for 1-2 minutes, just until the zoodles are heated through and slightly softened but still retain a crisp-tender texture. Avoid overcooking, as zoodles can become watery.
Return the cooked chicken to the skillet with the zoodles and toss to combine, ensuring the chicken is coated in the sauce.
Serve immediately, garnished with fresh chopped parsley, grated Parmesan cheese if desired, and a fresh lemon wedge on the side.

Notes

To prevent watery zoodles, avoid overcooking them; a quick toss in the hot sauce is often sufficient.

For a richer flavor, consider using boneless, skinless chicken thighs instead of breasts.

Adjust the amount of lemon juice and garlic to suit your personal preference.

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Calories: 320 kcal
Fat: 13g
Carbohydrates: 12g
Protein: 40g