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Lemon Parmesan Chicken with Zucchini Noodles

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 633kcal

Ingredients

  • 2 packages Green Giant Veggie Spirals
  • 1-1/2 lbs. boneless skinless chicken breast (cut into bite-sized pieces)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoon oil
  • 4 garlic cloves (minced)
  • 2 teaspoon dried oregano
  • 2 tablespoon high-quality butter
  • 2 teaspoon lemon zest
  • 2/3 cup broth
  • 1/3 cup parmesan
  • Lemon slices (for garnish)
  • Parsley (for garnish)

Instructions

  • Cook zucchini noodles according to package instructions. Drain well.
  • Heat oil in large skillet over medium heat. Season chicken with salt and pepper and brown chicken pieces, about 3-4 minutes per side depending on the thickness. Cook in batches if necessary. Remove chicken from pan.
  • To the skillet, add garlic, and cook until fragrant about 30 seconds.
  • Add butter, oregano and lemon zest. Pour chicken broth to deglaze making sure to scrap up all the browned bits on the bottom of the pan.
  • Turn heat to medium-high to bring sauce and chicken up to a boil. Immediately lower the heat and stir in the parmesan cheese. Place chicken back in pan and let gently simmer for 3-4 minutes, or until sauce has slightly reduced and thickened up. Taste and adjust seasoning.
  • Serve warm over zucchini noodles garnish with parsley and lemon slices.

Notes

  • To ensure juicy chicken, cook it until it reaches an internal temperature of 165°F; look for a golden brown exterior and juices running clear.
  • Prevent burning the garlic by adding it to the pan only after removing the chicken, and sauté it for just 30 seconds until fragrant.
  • For a vegetarian option, use a plant-based hard cheese instead of Parmesan and swap butter for olive oil or ghee.
  • To avoid soggy zucchini noodles, cook them for no more than 3-4 minutes; this keeps them firm and prevents excess moisture.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop over low heat to retain the sauce's creaminess.