Description
A quick and satisfying low-carb meal featuring tender pan-seared chicken in a silky garlic-butter sauce with zucchini noodles.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts (about 2 medium breasts), pounded to an even thickness
- 3 medium zucchinis (about 4 cups zoodles), spiralized or peeled into long ribbons
- 3 tablespoons unsalted butter (use ghee if dairy-free)
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano or Italian seasoning
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 2 tablespoons freshly chopped parsley or basil, for finishing
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 1/4 cup grated Parmesan cheese (optional; omit for dairy-free)
Instructions
- Flatten and season the chicken with salt, pepper, and dried oregano.
- Sear the chicken over medium-high heat until golden brown and cooked through.
- Remove the chicken and prepare the garlic-butter sauce in the same skillet.
- Add zucchini noodles and toss briefly until tender-crisp.
- Return the chicken to the pan to warm through and garnish with fresh herbs.
Notes
Keep zoodles tender-crisp by avoiding overcooking. Enhance flavor with fresh herbs and optional cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Keto