Ingredients
Scale
- 2 large chicken breasts, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 3 medium zucchini, spiralized into noodles
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup chicken broth
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Place your cubed chicken breasts in a bowl and season them evenly with salt, black pepper, and paprika. Toss the pieces to ensure every bit of chicken is coated with the spices for maximum flavor.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken cubes in a single layer. Cook for 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant, being careful not to let it burn.
- Pour in the chicken broth and lemon juice. Let the mixture simmer for about 2 minutes. This helps the flavors meld together and creates a light, silky sauce that will coat the noodles perfectly.
- Add the spiralized zucchini noodles to the skillet. Toss them gently using tongs for 2 to 3 minutes. You want them to be heated through and slightly softened, but still firm enough to have a “bite” like al dente pasta.
- Return the cooked chicken to the skillet. Toss everything together to ensure the chicken and noodles are well-coated in the garlic butter sauce. Sprinkle with grated Parmesan cheese and fresh parsley. Serve immediately while hot.
- Cook Time: 30 minutes
- Diet: Low-carb, Keto, Gluten-Free