Easy Lemon Butter Chicken Zoodles Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

Cube 1.5 lbs of chicken breast, trimming the fat and cutting into nice-sized cubes.

Season the chicken with sea salt, black pepper, garlic powder, thyme, and red pepper flakes, mixing well to ensure coverage.

Let the seasoned chicken sit at room temperature.

Season the zucchini noodles with salt and let them sit for 10-15 minutes to draw out moisture.

Heat a wok over medium heat and add avocado oil until hot.

Cook the chicken in the wok until no longer pink in the center and nicely browned, then remove and set aside in a bowl.

Add 1 tablespoon of butter and 1/2 of an onion (optional) to the wok, sautéing for 3-4 minutes until soft and translucent.

Pour in 2 cups of hot chicken stock, scraping the bottom of the wok to incorporate the browned bits for flavor.

Add the juice of 1 large lemon to the chicken stock and bring to a boil to reduce the sauce, thickening it naturally without thickeners.

Squeeze excess moisture from the zucchini noodles before adding them to the sauce in the wok.

Toss the zoodles in the sauce, cooking for approximately 2 minutes until just tender and well combined with the sauce.

Add the cooked chicken back into the wok and let everything cook together for another 2 minutes to meld the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens