Lemon Garlick Chicken Noodles
August 22, 2019
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Even if you don’t believe temperature change or heating, you can’t deny that we have a tendency to had, so far, a very delicate fall — particularly in my neck of the woods.
It not often went below sixty, most of the people ar still in flip flops and sandals, I haven’t worn my winter running gear simply nonetheless, and man, this morning I stepped outside in my tee and denims.

Is it fall yet? It still will desire summer to be honest. And since it still looks like summer: I am gonna eat like it's summa. There, a bit like that, that is the rebel I am!
I know I say this concerning each instruction I create, however now i'm additional serious. The band of recent zucchini, with cherry tomatoes, chicken, lemon, garlic, and parsley works on such a lot of levels, i can not begin to list all of them.
And you recognize what’s even better? That it’s a delicious 30-minute meal created start-to-finish in one pan. Simple, easy, quick, and delicious. What probably does one need more?

INGREDIENTS :
- 4 tablespoons fresh parsley, chopped
- 6 zucchini
- 1 cup cherry tomatoes, quartered
- 1 clove garlic, minced
- 3 tablespoons olive oil, divided
- Juice of 1 lemon
- 2 chicken breasts (about 15 oz / 425 gr), cut into 1-inch cubes
- 1 teaspoon fine grain salt
- Ground black pepper to taste
- Grated parmesan cheese (optional)
- Pinch of red pepper flakes (optional)
INSTRUCTIONS :
- 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!