Ingredients:
- 4 chicken breasts cut into chunks
- 4 medium zucchini, rinsed and spiralized
- 4 Tbsp butter
- 2 tsp minced garlic
- 1 Tbsp sriracha
- 1/4 cup low sodium chicken broth
- Juice of 1/2 lemon
- 1 Tbsp parsley
- 1 tsp thyme
- red pepper flakes
- Slices of lemon for garnish
Marinade
- 2 Tbsp olive oil
- 1 Tbsp sriracha
- 2 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
- 1 teaspoon Italian seasoning
Instructions:
1. Cut chicken breast into chunks and combine with marinade ingredients. Marinate in the refrigerator for 30 minutes to an hour.
2. Wash and cut the ends of the zucchini. Make the zoodles with a spiralizer, generously salt and set aside for a few minutes.
3. Rinse zoodles and squeeze out as much of the water as possible.
4. Heat 2 Tbsp of butter in a large skillet and fry the chicken on all sides until golden brown. Work in batches to avoid over crowding the pan. Remove chicken and set aside.
5. In the same skillet add 2 Tbsp of butter, lemon juice, sriracha, and chicken broth. Bring to a simmer and reduce for 1-2 minutes while stirring.
6. Stir in fresh parsley and minced garlic.
7. Add in zoodles and toss for 2-3 minutes to soak up the sauce.
8. Add the chicken back into the pan and stir to reheat.
9. Top with parsley, thyme, red pepper flakes, and lemon slices and serve!