Lemon Garlic Chicken Zoodles

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  6 medium or 1.18kg

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Parsley

  Raw

  4 tbsp or 15g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Parmesan cheese

  Shredded

  5 tbsp or 25g

• Crushed red pepper flakes

  1 tsp or 0.3g

Directions

1. Create zucchini noodles using a spiralizer or a vegetable peeler for wider strips.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add zucchini noodles and cook for 2-3 minutes until tender but slightly crunchy.
3. Let the noodles rest for 3 minutes to release moisture, then transfer to a colander to drain.
4. Wipe the pan and heat another tablespoon of olive oil. Add chicken cubes and cook until browned on all sides, about 8 minutes.
5. Add tomatoes and parsley, reduce heat to a simmer, and cook for 5 minutes until tomatoes start to break down.
6. In a small bowl, mix lemon juice, remaining olive oil, garlic, salt, and pepper.
7. Add zoodles and lemon juice mixture to the pan, stirring until combined and heated through.
8. Sprinkle with Parmesan cheese and red pepper flakes before serving.

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