Lemon Garlic Chicken with Zucchini Noodles
This lemon garlic chicken is a light and fresh option for a satisfying dinner. Serve as a weeknight dinner or at a dinner party with friends.
Makes
Serving size
Ingredients
12 ounces boneless, skinless chicken breast
1 tablespoon dried oregano
1 teaspoon pepper
2 tablespoons olive oil
2 zucchinis (or 2 cups pre-spiralized zucchini)
1 tablespoon garlic, minced
1 tablespoon lemon juice
2 tablespoons fresh or dried parsley
⅓ cup Parmesan cheese, shredded
Instructions
- Season chicken breast with dried oregano and pepper.
- Heat 1 tablespoon olive oil in skillet over medium heat.
- Cook chicken in skillet, flipping on both sides until fully cooked, or until internal temperature of chicken reaches 165°F using an instant-read thermometer. If you don’t have a thermometer, check that the thickest part of the chicken is no longer pink.
- Remove chicken from skillet. When cool, slice chicken into bite-size pieces.
- Spiralize 2 large zucchinis using an at-home spiralizer or use pre-spiralized zucchini to save time.
- Using the same skillet that the chicken was cooked in, add the remaining olive oil and garlic over low-medium heat.
- Place spiralized zucchini into the skillet and stir for 5 minutes.
- Remove zucchini noodles from heat, and add lemon juice.
- Plate ½ cup of zucchini noodles in a bowl, and top with chicken slices (about 3 ounces per serving)
- Sprinkle fresh parsley and Parmesan cheese on top.
Cooking Tip
Purchase fresh pre-spiralized or frozen pre-spiralized zucchini noodles to save time during cooking. Consider using minced garlic in a jar to save on time as well.
Add fresh slices of lemon on the side for a tasty touch.
Recipe contributed by Sara Pellegrino, MPH, RD, LDN
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