Taco Spiced Chicken with Lemon Garlic Zucchini Noodles

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 tbsp or 5g

• Zucchini

  Summer squash, includes skin, raw

  4 medium or 784g

• Butter

  Unsalted

  4 tbsp or 57g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 tbsp or 60g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Pepper or hot sauce

  Ready-to-serve

  1 tbsp or 14g

• Parsley

  Raw

  2 tbsp or 8g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Crushed red pepper flakes

  ½ tsp or 0.2g

Directions

1. Cut the chicken breasts into thin strips and season with taco seasoning.
2. Wash and trim the zucchini ends, then spiralize into noodles and set aside.
3. Heat half of the butter in a large skillet over medium-low heat. Stir-fry the chicken strips until golden brown, then remove and set aside. Work in batches if necessary.
4. In the same skillet, add the remaining butter, lemon juice, hot sauce, and chicken broth. Simmer for 1-2 minutes, stirring regularly.
5. Add fresh chopped parsley and garlic, then toss in the zucchini noodles for 2-3 minutes. Return the chicken to the pan and stir for another minute.
6. Serve garnished with red pepper flakes and lemon slices.

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