Zucchini Noodles Recipe with Chicken and Lemon Garlic Sauce

Name: Zucchini Noodles Recipe with Chicken and Lemon Garlic Sauce
Total time: 40 mins
Ingredients: 2 large zucchini, ends trimmed; 2 tablespoons extra virgin olive oil, divided; 12 cherry tomatoes, halved; 2 cloves garlic, minced; 1 teaspoon kosher salt; 1 teaspoon Italian seasoning; 0.5 teaspoon freshly ground black pepper; 4 cups baby spinach; 0.5 cooked chicken breast, chopped; 0.5 cup frozen peas; 2 lemons, juiced; 1 lemon, zested

Spiralized zucchini is a fantastic way to enjoy a low-carb, veggie-packed meal! If you don't have a spiralizer, a vegetable peeler works great too. This zucchini noodle dish with chicken and tomatoes in a lemon garlic sauce is perfect for using leftover chicken. Garnish with fresh herbs for an extra burst of flavor! Roasting chicken in advance makes this a quick and easy weeknight dinner. I like to freeze any extra chicken for future meals, and even Jake the dog enjoys it!

Total time40 mins
Prep time25 mins
Cook time15 mins
Yield2

Adjust servings

Scale ingredients instantly for the number of servings you need.

Servings

Instructions

Spiralize zucchini into noodles and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tomatoes and cook for 6-7 minutes until they begin to brown. Stir in the garlic and cook for 30 seconds. Add the zucchini noodles and season with salt, Italian seasoning, and black pepper. Toss well to combine. Add the spinach, chicken, peas, lemon juice, and lemon zest. Drizzle with the remaining 1 tablespoon of olive oil. Cover and simmer for about 5 minutes, or until heated through.

Nutrition

Calories: 378 kcal
Fat Content: 22 g
Fiber Content: 8 g
Sugar Content: 9 g
Sodium Content: 1131 mg
Protein Content: 23 g
Cholesterol Content: 44 mg
Carbohydrate Content: 28 g
Saturated Fat Content: 4 g
Unsaturated Fat Content: 0 g