Ingredients:

  • 2 boneless, skinless chicken breasts (about 350g / 12 oz), cut into bite-sized pieces
  • 1 tbsp olive oil (15ml)
  • 1/2 tsp salt (2.5g)
  • 1/4 tsp black pepper (1g)
  • 1/2 tsp paprika (2.5g)
  • 1/4 tsp garlic powder (1g)
  • 2 medium zucchini (about 450g / 1 lb), spiralized
  • 2 tbsp unsalted butter (30g)
  • 3 cloves garlic, minced
  • 1/4 cup chicken broth (60ml)
  • 2 tbsp lemon juice, freshly squeezed (30ml)
  • 1 tbsp grated Parmesan cheese (optional) (5g)
  • 1 tbsp chopped fresh parsley, for garnish (optional) (5g)
  • Pinch of red pepper flakes (optional) (0.5g)

Instructions:

  1. Toss chicken pieces with olive oil, salt, pepper, paprika, and garlic powder.
  2. Heat a skillet over medium-high heat. Add chicken and cook until cooked through and golden brown, about 6-8 minutes. Set aside.
  3. In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant (about 30 seconds).
  4. Add chicken broth and lemon juice to the skillet. Bring to a simmer and cook for 2-3 minutes, until slightly reduced.
  5. Add zoodles to the skillet and toss to coat with the sauce. Cook for 1-2 minutes, until zoodles are heated through but still slightly crisp. Stir in Parmesan cheese (if using).
  6. Divide zoodles and chicken between two bowls. Garnish with fresh parsley and red pepper flakes (if using). Serve immediately.