Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into tender strips
  • 2 tablespoons (30ml) olive oil
  • 1 packet (approximately 1 oz/28g) taco seasoning (low sodium preferred)
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) smoked paprika
  • Salt and black pepper to taste
  • Optional: Fresh cilantro, chopped, for garnish
  • 2 medium zucchini, ends trimmed
  • 4 tablespoons (57g) unsalted butter
  • 3 cloves garlic, minced
  • Juice of 1 lemon (approx. 2 tablespoons/30ml)
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • 2 tablespoons (30ml) chopped fresh parsley
  • Salt and black pepper to taste

Instructions:

  1. Cut chicken breasts into uniform strips. In a bowl, toss chicken with olive oil, taco seasoning, garlic powder, smoked paprika, salt, and pepper. Ensure chicken is evenly coated. Let the chicken marinade for at least 10 minutes (or up to 30 minutes in the refrigerator).
  2. Using a vegetable peeler, create long, thin zucchini ribbons. Peel down all sides of the zucchini, discard the core.
  3. Heat a large skillet over medium-high heat. Add the marinated chicken tenders to the skillet in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary. Cook for 3-4 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  4. In the same skillet (after removing the chicken), melt butter over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant, being careful not to burn the garlic. Stir in lemon juice and cook for another minute.
  5. Add the zucchini ribbons to the skillet with the lemon garlic butter sauce. Toss gently to coat the zucchini with the sauce. Cook for 2-3 minutes, or until the zucchini is tender-crisp.
  6. Arrange the taco-spiced chicken tenders and lemon garlic butter zucchini ribbons on a plate. Garnish with chopped fresh parsley and/or cilantro (if using). Serve immediately.