Tender chicken and spiralized zucchini in a bright garlic-lemon sauce, light and protein-forward, gluten-free, ready in 30 minutes.
# What You’ll Need:
→ Protein & Main
01 - 2 medium boneless, skinless chicken breasts (about 300 g total)
02 - 4 medium zucchinis (about 500 g), spiralized
→ Vegetables & Aromatics
03 - 2 cloves garlic, minced
04 - 1 cup cherry tomatoes, halved
05 - 1 tablespoon fresh parsley, chopped
06 - 1 teaspoon lemon zest
07 - Juice of 1 lemon
→ Sauce & Seasoning
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon dried Italian herbs (optional)
12 - Pinch of red pepper flakes (optional)
# How to Make It:
01 - Pat the chicken breasts dry and season both sides with salt, pepper, and Italian herbs (if using).
02 - Heat half the olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side, or until cooked through and juices run clear. Remove chicken, let rest 2 minutes, then slice thinly.
03 - In the same skillet, add remaining olive oil and minced garlic. Sauté for 30 seconds until fragrant.
04 - Add cherry tomatoes and cook 2-3 minutes until just softened.
05 - Add spiralized zucchini noodles and toss for 2-3 minutes, until just tender but still crisp.
06 - Stir in lemon juice and zest. Season with a pinch more salt and red pepper flakes, if desired.
07 - Return sliced chicken to the pan and toss to combine.
08 - Remove from heat and sprinkle with chopped parsley. Serve immediately.
