Cowboy Butter Chicken with Zucchini Noodles

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Zucchini

  Summer squash, includes skin, raw

  4 medium or 784g

• Butter

  Unsalted

  4 tbsp or 57g

• Lemon juice

  Raw

  2 tbsp or 30g

• Lemon zest

  1 tsp or 2g

• Garlic

  Raw

  4 clove or 12g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 tbsp or 60g

• Pepper or hot sauce

  Ready-to-serve

  1 tbsp or 14g

• Parsley

  Raw

  2 tbsp or 8g

• Chives

  Raw

  1 tbsp chopped or 3g

• Thyme

  Spices, dried

  2 tsp, ground or 3g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemons

  Raw, with peel

  4 slice (1/8 of fruit) or 54g

Directions

1. Season the chicken strips with salt and pepper in a large bowl or shallow plate. Set aside.
2. Wash and trim the ends of the zucchini. Use a spiralizer or julienne peeler to make zucchini noodles. Set aside in a bowl.
3. Heat one-fourth of the butter in a large skillet over medium-high heat. Add the chicken strips in a single layer and cook for one minute without stirring.
4. Add minced garlic and red pepper flakes, then stir the chicken strips to cook on the other side for a couple of minutes until almost cooked through. Remove from the skillet and set aside.
5. In the same skillet, melt the remaining butter. Stir in lemon juice, zest, Dijon mustard, hot sauce, cayenne, paprika, and chicken broth. Simmer and reduce for 2-3 minutes, stirring regularly.
6. Stir in parsley, chives, and thyme, then add zucchini noodles. Toss for 2-3 minutes until zucchini are cooked and sauce is reduced. Return chicken to the pan and cook for another minute.
7. Serve immediately, garnished with red pepper flakes and lemon slices.

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