High Fructose Corn Syrup Free Garlic Chicken Zucchini Noodle Bowl
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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
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.
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