Pound chicken breasts until they are about 1/2″ – 3/4″ in thickness evenly. This will ensure even cooking times.
2
In a small bowl, combine salt, pepper, garlic powder, cayenne and smoked paprika. Rub mixture on both sides of the 4 chicken breasts.
3
Heat a skillet over medium high heat and add 3 tbsp olive oil to the pan. Place chicken breasts in pan and sear over medium high heat 5-7 minutes each side. While chicken is searing on each side, add 2 tbsp of lemon juice to the chicken.
4
Remove chicken from the pan and set aside. Add remaining 1 tbsp olive oil to the pan and saute garlic until fragrant.
5
Stir in chicken broth and deglaze the pan by scraping the browned bits off the bottom. Stir in zoodles and remaining lemon juice.
6
Add chicken back to pan. Cover and cook on low until chicken is cooked through and zucchini has cooked down some. Zoodles should still have a bit of crunch, but not be mushy, about 5 minutes.
7
Top chicken with lemon zest and parmesan cheese before serving.
Ingredients
3tbspolive oil divided
4tbsp lemon juice divided
4chicken breasts boneless, skinless
1tsp salt
½tsppepper
1tspgarlic powder
¼tspcayenne
1tbspsmoked paprika
3cloves garlic crushed
⅓cupchicken broth
3medium to large zucchini spiralized
1tsp lemon zest optional
parmesan cheese for topping
Directions
1
Pound chicken breasts until they are about 1/2″ – 3/4″ in thickness evenly. This will ensure even cooking times.
2
In a small bowl, combine salt, pepper, garlic powder, cayenne and smoked paprika. Rub mixture on both sides of the 4 chicken breasts.
3
Heat a skillet over medium high heat and add 3 tbsp olive oil to the pan. Place chicken breasts in pan and sear over medium high heat 5-7 minutes each side. While chicken is searing on each side, add 2 tbsp of lemon juice to the chicken.
4
Remove chicken from the pan and set aside. Add remaining 1 tbsp olive oil to the pan and saute garlic until fragrant.
5
Stir in chicken broth and deglaze the pan by scraping the browned bits off the bottom. Stir in zoodles and remaining lemon juice.
6
Add chicken back to pan. Cover and cook on low until chicken is cooked through and zucchini has cooked down some. Zoodles should still have a bit of crunch, but not be mushy, about 5 minutes.
7
Top chicken with lemon zest and parmesan cheese before serving.
