Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 2 medium zucchini (approx. 1 lb), spiralized
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Spiralize the zucchini into long, thin noodles.
  2. Place noodles in a colander, sprinkle with a pinch of salt, and let sit for 5 minutes to draw out moisture.
  3. Gently pat zucchini noodles dry with a paper towel to remove excess moisture.
  4. Pat chicken cubes dry and season with salt and pepper.
  5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  6. Add chicken in a single layer and sear without moving for 3 minutes until a golden-brown crust forms.
  7. Flip chicken and cook for another 2-3 minutes until cooked through; remove from pan and set aside.
  8. In the same pan, add another 1 tbsp olive oil over medium heat and sauté minced garlic for 30 seconds.
  9. Add zucchini noodles and toss continuously for exactly 2 minutes.
  10. Return chicken to the pan and stir in butter, lemon juice, parsley, and Parmesan cheese until a silky glaze forms and coats the ingredients.