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Lemon Garlic Chicken & Zoodles Skillet

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Zoodles are a great pasta substitute and taste absolutely delicious when you add lemon, cheese, red pepper flakes, tomatoes, garlic, parsley, and chicken to the mix. Low carb, gluten-free, grain-free An easy and flavorful one-pot dinner of perfectly seasoned and seared chicken breasts over a bed of lemon garlic zoodles.

Ingredients

4 Boneless Chicken Breasts, pounded to 1/2" thickness

¼ tsp Kosher Salt, to taste

¼ tsp Black Pepper, to taste

3 Tbsp Olive Oil

4 cloves Garlic, minced

⅔ cup Low Sodium Chicken Broth

.33 cup Lemon Juice

½ tsp Dried Oregano

5 Tbsp Fresh Basil, chopped, divided

4 whole Zucchini, spiralized

Directions

Step 1

Season both sides of chicken breasts with salt and pepper.

Step 2

Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken for 4-6 minutes on each side until browned and cooked through. Transfer chicken to a plate.

Step 3

To the hot skillet, heat the remaining 1 tablespoon olive oil. Add garlic and saute for 1 minute until fragrant.

Step 4

Add chicken broth, lemon juice, oregano and 4 tablespoons basil. Whisk together and bring to a boil. Reduce to a simmer and cook 1-2 minutes until broth begins to reduce. Add spiralized zucchini and cook for 3-4 minutes until sauce is reduced and noodles are tender.

Step 5

Remove the skillet from heat and add in the chicken. Coat with the sauce and sprinkle with the remaining 1 tablespoon basil for garnish. Enjoy immediately.

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