Ingredients:

  • 2 boneless, skinless chicken breasts (about 340g/12 oz total)
  • 1 tbsp olive oil (15 ml)
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1/4 tsp paprika
  • 2 tbsp olive oil (30 ml)
  • 3 cloves garlic, minced (approximately 1 tablespoon)
  • 1/4 cup chicken broth (60 ml)
  • 2 tbsp lemon juice, freshly squeezed (30 ml)
  • 1 tbsp butter, unsalted (15g)
  • 1 tsp lemon zest (from about 1/2 lemon)
  • 1/4 tsp red pepper flakes (optional, for a kick)
  • 2 tbsp chopped fresh parsley
  • 2 medium zucchini (about 450g/1 lb total), spiralized
  • 1 tbsp olive oil (15 ml)
  • Pinch of salt and pepper
  • Lemon wedges for serving (optional)

Instructions:

  1. Pat chicken breasts dry and season with salt, pepper, and paprika.
  2. Heat olive oil in the skillet over medium-high heat. Sear chicken for 5-7 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside to rest.
  3. Add more olive oil to the same skillet. Sauté minced garlic until fragrant (about 30 seconds).
  4. Stir in chicken broth, lemon juice, lemon zest, red pepper flakes (if using), butter, and parsley. Bring to a simmer.
  5. While the sauce simmers, heat the olive oil in a pan over medium heat. Add zoodles to the pan and season with salt and pepper. Cook for 3-4 minutes, until tender-crisp.
  6. Slice the chicken breasts and place over the zoodles. Pour the lemon garlic sauce over the chicken and zoodles. Garnish with extra parsley and lemon wedges (optional). Serve immediately.