Lemon Chicken with Zucchini Noodles
Lemon - Rosemary Chicken with Zucchini Noodles
This light and satisfying meal is low-carb and packed with flavor! With only five ingredients, it’s a super simple meal is perfect for any night of the week.
2 Boneless/Skinless Chicken Thighs
2 Cloves Garlic - Crushed and Chopped
2 TB Fresh Rosemary - Finely Chopped (Dried will work as well, but may be more assertive in flavor)
Salt and Pepper to Taste
Olive Oil for your pan
Optional - Grated Parmesan Cheese
In a small dish, season your chicken with salt and pepper, add the chopped garlic and rosemary. Cut the lemon in half and squeeze the juice from one half over the chicken. Set aside to marinade while you prepare the zucchini.
Using a spiralizer, cut the zucchini into noodles. If you don’t have a spiralizer, you can slice the zucchini into very thin matchsticks, just be sure that you are careful to cut it into equal sized pieces so that it cooks evenly.
In a medium pan, heat a small amount of olive oil on medium heat until you can see it shimmering and it spreads easily across the bottom of the pan. Add the chicken, reserving the marinade.
Cook the chicken until it is no longer pink inside, about 4 minutes per side. (Cooking time will vary due to the size of the portions you are cooking. If you use a meat thermometer, it should read 165 degrees fahrenheit.)
When the chicken is cooked, add the marinade and let it simmer for an additional 2-3 minutes. The liquid should reduce by about half. Remove the chicken and set aside, leaving the reduced marinade and brown bits from cooking in the pan.
Add your zucchini noodles into the pan, along with the juice from the remaining lemon half. The zucchini will cook quickly, so monitor it closely. Cook until just tender (not too soft) and season to taste.
Serve with grated Parmesan cheese and enjoy!!