Zucchini Noodles with Chicken and Tomatoes in a Lemon Garlic Sauce recipe

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Ingredients

2 large zucchini, ends trimmed
2 tablespoons extra virgin olive oil, divided
12 cherry tomatoes, halved
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon Italian seasoning
½ teaspoon freshly ground black pepper
½ cooked chicken breast, chopped
4 cups baby spinach
½ cup frozen peas
2 lemons, juiced
1 lemon, zested

Nutrition Info

378.1 calories
carbohydrate: 27.6 g
cholesterol: 44.3 mg
fat: 22 g
fiber: 8.4 g
protein: 22.9 g
saturatedFat: 4.1 g
servingSize: -
sodium: 1130.5 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut zucchini into noodles using a spiralizer.

  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in tomatoes, cook until starting to brown, 6 to 7 minutes. Add garlic, cook and stir for 30 seconds. Toss in zucchini, season with salt, Italian seasoning, and pepper and stir to combine. Add chicken, spinach, peas, lemon juice, and zest. Drizzle with 1 tablespoon olive oil. Cover and simmer until heated through, about 5 minutes.

Recipe Yield

2 servings

Recipe Note

I am just loving my spiralizer attachment from KitchenAid®, and it's been super busy in my kitchen! If you don't have the attachment, there are other ways to spiralize, including using a vegetable peeler. This recipe was inspired by leftovers. Before serving, top this dish with your favorite chopped fresh herbs! I love roasting 2 chickens at once and serving them for dinner one night, then cutting the rest up and using for several different meals. I freeze what I won't use in the next 2 days. I also keep a little packed away for Jake! Love my doggie...

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