Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp olive oil
  • 4 medium zucchinis, spiralized
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken pieces dry with a paper towel to ensure a proper sear. Season evenly with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat until it shimmers.
  3. Add chicken in a single layer. Let them cook undisturbed for 3–4 minutes until they develop mahogany-colored edges.
  4. Flip and cook for another 3 minutes until cooked through. Remove chicken from the pan and set aside on a plate.
  5. Reduce heat to medium. In the same pan, melt the butter.
  6. Add minced garlic and sauté for 60 seconds until fragrant and pale gold, ensuring it doesn't brown or burn.
  7. Stir in the lemon zest and lemon juice, scraping the bottom of the pan to release the browned chicken bits (fond) into the sauce.
  8. Add the spiralized zucchini to the pan. Toss constantly for only 2–3 minutes until tender-crisp and vibrant green.
  9. Return the cooked chicken and any accumulated juices to the pan.
  10. Sprinkle with Parmesan cheese and fresh parsley. Toss once more to coat everything in the velvety glaze and serve immediately.