4 Servings 20 min Cook
6 Medium Zucchini
3 Tbsp Olive Oil
4 Breast, bone and skin removed Chicken Breast
1 Cup cherry tomatoes Cherry Tomatoes
4 Tbsp Parsley
1 Fruit without seeds Lemons
1 Cloves, minced Garlic
1 Tsp Salt
1 Tsp Pepper
5 Tbsp Parmesan Cheese
1 Tsp Crushed Red Pepper Flakes
Using a spiralizer create zucchini spaghetti.
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!
