Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • 4 medium zucchini, spiralized into noodles
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • ¼ cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken pieces completely dry with paper towels to ensure a mahogany-colored crust. Season evenly with salt and pepper.
  2. Spiralize the zucchini and set aside.
  3. Heat olive oil in the skillet over medium-high heat until it shimmers.
  4. Add chicken in a single layer. Let them sear undisturbed for 3-4 minutes until a golden-brown crust forms.
  5. Flip and cook for another 3 minutes until cooked through. Remove chicken from the pan and set aside on a plate.
  6. Lower heat to medium. Add butter to the same pan. Once foaming, add minced garlic and sauté for 60 seconds until fragrant but not brown.
  7. Toss in the zucchini noodles. Sauté for only 2-3 minutes, tossing constantly, until the noodles are just tender-crisp.
  8. Return the chicken and any accumulated juices to the pan.
  9. Stir in Parmesan cheese and lemon juice. Toss until the cheese creates a velvety glaze.
  10. Garnish with chopped fresh parsley.