Eosinophilic Esophagitis Friendly Garlic Chicken Zucchini Noodle Bowl

Total time35 min

Prep time15 min

Cook time20 min

Eosinophilic Esophagitis Friendly Garlic Chicken Zucchini Noodle Bowl

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
½ tsp sea salt
¼ tsp black pepper
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all

For the sauce

4 cloves garlic, minced
¼ tsp red pepper flakes
½ cup chicken broth
1 tbsp apple cider vinegar
1 tbsp fresh lemon juice

For the zucchini noodles

4 medium zucchini (about 2 lb total), spiralized into noodles
¼ tsp sea salt

For serving

2 tbsp fresh parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
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.
2
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!