Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cut into bite-sized chunks
  • 2 tbsp (30ml) olive oil
  • ½ tsp (3g) salt
  • ½ tsp (3g) cracked black pepper
  • 1 tsp (2g) garlic powder
  • 2 tbsp (30g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) freshly grated Parmesan cheese
  • ¼ tsp (1g) ground nutmeg
  • 1 tbsp (15ml) fresh lemon juice
  • 3 medium (600g) zucchini, spiralized
  • 2 tbsp (10g) fresh parsley, chopped

Instructions:

  1. Season chicken chunks with salt, pepper, and garlic powder. Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes without moving them too much until golden-brown. Remove chicken and set aside.
  2. Lower heat to medium. Melt butter in the same pan, scraping up browned bits. Stir in minced garlic and cook for 1 minute. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg, whisking until smooth and thickened.
  3. Stir the seared chicken back into the sauce. Add spiralized zucchini and toss gently for 2-3 minutes until zoodles are bright green and slightly tender. Remove from heat immediately. Stir in lemon juice and parsley.