Garlic Lemon Zucchini Noodles with Grilled Chicken

COOK TIME: 20 minutes

PREP TIME: 20 minutes

SERVINGS: 4

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INGREDIENTS

• 4 medium zucchinis, spiralized (about 6 cups)

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 medium lemon, zested and juiced

• 1 pint cherry tomatoes, halved

• 2 tablespoons fresh parsley, chopped

• 1 pound boneless, skinless chicken breast

• ½ teaspoon ground black pepper

• ½ teaspoon dried oregano

• ¼ teaspoon salt  

• ¼ cup grated Parmesan cheese 

• Non-stick cooking spray

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INSTRUCTIONS

1. Preheat grill or grill pan to medium-high heat (about 400°F). Lightly coat the chicken breasts with non-stick cooking spray, then season both sides with black pepper, oregano, and salt if using.

2. Grill chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer to a plate and cover loosely with foil to rest.

3. While the chicken cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant.

4. Add cherry tomatoes to the skillet and cook for 3–4 minutes, stirring occasionally, until they begin to soften.

5. Add spiralized zucchini noodles and toss gently for 3–4 minutes, until just tender but still slightly firm (do not overcook to avoid soggy noodles).

6. Remove skillet from heat and stir in lemon zest, lemon juice, and chopped parsley.

7. Slice the rested grilled chicken and serve over the zucchini noodles. Top with Parmesan cheese. Serve immediately. Enjoy!

Storage Instructions

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave.

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