Lemon Garlic Chicken Zoodles
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course
Lemon Garlic Chicken Zoodles
Description
Lemon Garlic Chicken Zoodles feature diced chicken breast cooked until juicily tender and combined with cherry tomatoes and parsley, simmered gently to blend flavors. Meanwhile, zucchini noodles are briefly sautéed to release excess moisture before being drained, preventing sogginess. The lemon juice, garlic, salt, and black pepper are mixed with olive oil to create a bright, tangy dressing that brings freshness to the dish. Tossing the zoodles back in the skillet with the chicken mixture lets the flavors meld without overcooking the zucchini, retaining some bite and texture. Sprinkled with Parmesan, the dish offers a satisfying contrast of textures and a balance of mild acidity and savory notes.
This dish can be served as a light main course or a hearty side alongside other protein or salads. The freshness of lemon and garlic makes it suitable for spring and summer meals requiring simple, wholesome flavors.
The recipe notes that it was adapted from The Iron You, suggesting a tried source for flavor balance. Using fresh or dried parsley adjusts the herbaceous undertone, and careful draining of zoodles ensures they don’t water down the final dish. Parmesan cheese can be adjusted to taste for added richness.
Ingredients
- 6 zucchini spiralized
- 1 lb chicken breast diced
- 2 tablespoon parsley fresh or dried
- 1 cup cherry tomatoes cut in half
- 4 garlic cloves, minced
- 3 tablespoon olive oil divided
- 2 tablespoon lemon juice
- 1 teaspoon salt
- black pepper to taste
- Parmesan Cheese to taste
Instructions
- Add 1 tablespoon olive oil to skillet over medium high heat.
- Add zucchini noodles and cook for about 3-4 minutes.
- Remove noodles and excess water from skillet and place in colander to allow to drain.
- Heat 1 tablespoon olive oil in same skillet used previously.
- Add diced chicken and cook until no longer pink, about 8 minutes.
- Add tomatoes and parsley to skillet, lower heat to low, and simmer for about 5 minutes.
- In a small bowl, combine the lemon juice, remaining 1 tbsp. olive oil, garlic cloves, salt, and black pepper.
- Add zucchini noodles back to skillet, as well as pour in the lemon juice mixture.
- Stir to combine all and sprinkle desired amount of Parmesan cheese on top. Serve!!
Notes
- Use fresh or dried parsley depending on availability for a bright herb flavor.
- Drain zucchini noodles thoroughly to avoid excess moisture in the dish.
- Adjust Parmesan cheese amount to preference for a richer taste.
- The recipe is adapted from The Iron You, ensuring a tested flavor combination.
User Reviews
Overall Rating
4.6
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