This bowl is bright, garlicky, and satisfying in a way that feels indulgent without a single ingredient that would set you back on your wellness goals. Spiralized zucchini stands in beautifully for pasta, soaking up the pan sauce while keeping things light and grain-free. The sauce itself is built from chicken broth, fresh lemon juice, and apple cider vinegar — simple, clean flavors that layer together into something genuinely craveable. Golden-seared chicken gets tossed back into the skillet at the end so every piece is coated in that garlicky, tangy reduction. One of the trickier parts of eating to support gut balance is finding meals that feel like real food rather than a list of restrictions, and this one absolutely delivers on that front. It comes together in a single skillet and serves four, making it a practical weeknight option that doesn't require a separate "safe" meal for anyone at the table. Finish it with fresh parsley and a squeeze of lemon and it looks as good as it tastes.
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Toss the chicken pieces with ½ tsp sea salt and ¼ tsp black pepper until evenly coated. Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
Add the chicken in a single layer and cook, undisturbed, for 4 minutes until the undersides are golden. Flip and cook for another 3–4 minutes until the chicken reaches 165°F (74°C) on an instant-read thermometer with no pink at the center. Transfer to a plate and set aside.
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