Lemon Garlick Chicken Noodles

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 :

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. In the meantime in a small bowl combine lemon juice, the remaining tablespoon of olive oil, garlic, salt, and pepper.
7. Add zoodles to the pan alongside the lemon juice mixture. 
8. Stir until everything is combined and heated through. Sprinkle with Parmesan cheese and red pepper flakes (if using) and serve!

Share this post