Adapted from a recipe by Christina Cherrier for EatWell101
- 3-4 boneless, skinless chicken breasts, cut into 1 inch chunks
- 4-5 zucchini, rinsed and spiralized (I LOVE this kitchen gadget but you can find them at prepared at many grocery stores)
- 4 tablespoons butter
- 4 cloves minced garlic
- 1-2 tablespoon(s) Texas Pete or hot sauce of choice
- 1/4 cup chicken broth or white wine
- Juice of 1/2 lemon
- 1 teaspoon fresh thyme leaves
- Crushed red pepper flakes or spice blend of choice
- For the Marinade:
- 2 tablespoons olive oil
- 1 tablespoon Texas Pete, or hot sauce of choice
- 2 teaspoons salt
- 2 teaspoons pepper
- 3 teaspoons garlic based spice blend – I used Cavender’s All Purpose Greek Seasoning (not an ad, I just love the stuff!)
1. Combine bite-sized chicken chunks with marinade ingredients, mixing until evenly seasoned. Marinate in the refrigerator for 30 minutes to one hour.
2. In the meantime, wash and trim the ends of the zucchini. Using a spiralizer, prep your zucchini noodles, then set aside.
3. Bring the marinated chicken bites to room temperature and heat two tablespoons butter in a large skillet over medium heat. Gently stir-fry the chicken pieces on all sides until golden brown. Remove the chicken bites from the skillet and set aside to a plate.
4. In the same skillet over medium-high, add two tablespoons butter, lemon juice, hot sauce, and chicken broth (or white wine, if using). Bring to a simmer and allow to reduce for 1-2 minutes, stirring regularly. Make sure to scrape the bottom of your pan with your wooden spoon to remove stuck on chicken bits.
5. Stir in the minced garlic, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini noodles render too much water. Add the chicken bites back to the pan and stir for another minute to reheat. Garnish with fresh herbs or cheese, if you like, and serve immediately.
This recipe will feed 4.