Lemon Herb Chicken with Zucchini Pasta and Ricotta recipe
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Ingredients
- 4 skinless, boneless chicken breast halves - cut into strips 4 cloves garlic, minced lemon, zested 1 tablespoon chopped fresh chives 1 teaspoon fresh thyme 1 teaspoon fresh oregano ½ teaspoon salt ¼ teaspoon ground black pepper ¼ cup olive oil, plus more for pan 4 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler 1 pinch red pepper flakes salt and ground black pepper to taste 1 ½ cups ricotta cheese 4 fresh basil leaves, chopped lemon, juiced 2 fresh tomatoes, diced
Nutrition Info
- 297.7 caloriescarbohydrate: 11.4 gcholesterol: 64.6 mgfat: 16.8 gfiber: 3.4 gprotein: 26.9 gsaturatedFat: 2.7 gservingSize: -sodium: 410.1 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Lemon Herb Chicken with Zucchini Pasta and Ricotta
Directions
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Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag, toss to coat chicken and refrigerate for 3 hours or up to overnight.
Heat a large skillet over medium heat, cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan, set aside to keep warm.
Drizzle about 1 teaspoon oil into the same skillet over medium-high heat, stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes, season with salt and pepper. Stir ricotta cheese and basil into zucchini, cook until heated through, about 2 minutes.
Return chicken to pan with zucchini mixture, stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.