Lemon Herb Chicken with Zucchini Pasta and Ricotta recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes

Ingredients

4 skinless, boneless chicken breast halves - cut into strips
4 cloves garlic, minced
lemon, zested
1 tablespoon chopped fresh chives
1 teaspoon fresh thyme
1 teaspoon fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil, plus more for pan
4 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
1 pinch red pepper flakes
salt and ground black pepper to taste
1 ½ cups ricotta cheese
4 fresh basil leaves, chopped
lemon, juiced
2 fresh tomatoes, diced

Nutrition Info

297.7 calories
carbohydrate: 11.4 g
cholesterol: 64.6 mg
fat: 16.8 g
fiber: 3.4 g
protein: 26.9 g
saturatedFat: 2.7 g
servingSize: -
sodium: 410.1 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag, toss to coat chicken and refrigerate for 3 hours or up to overnight.

  2. Heat a large skillet over medium heat, cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan, set aside to keep warm.

  3. Drizzle about 1 teaspoon oil into the same skillet over medium-high heat, stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes, season with salt and pepper. Stir ricotta cheese and basil into zucchini, cook until heated through, about 2 minutes.

  4. Return chicken to pan with zucchini mixture, stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.

Recipe Yield

4 servings

Recipe Note

A light yet flavorful dish. Perfect way to help use up your summer harvest.

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