Makes 4 servings
Calories: 452. Carb: 6. Fat:16.5 Protein:65.3
- 4 chicken breasts (bone and skinless)
- 4 zucchini
- 1 tsp lemon juice
- 1 tbsp parsley
- 2 garlic cloves
- 1 tbsp olive oil
- Salt and pepper to taste
Spiralize the zucchini and place in a bowl and toss with a pinch of salt and then cover and let sit for 10-15 minutes.
Meanwhile, collect two equal portioned parchment paper and a rolling pin. Place 1 chicken breast in between the parchment and give it a good whack with the rolling pin until it is all about 3/4 – 1″ thick. Repeat with remaining breasts
Mince 1 garlic clove and mix with lemon juice and parsley. Evenly coat the chicken breast with this.
Heat a large skillet or griddle over medium low. I used my cast iron griddle. Once hot add the chicken breast. You may have to do 1 or 2 at a time. Cook for 4 minutes per side or until juices run clear.
Meanwhile heat a skillet with olive oil and add the other garlic clove minced and salt and pepper to taste, drain the zucchini of the excess water and add to the pan. Sauté until the green has brightened or until your desired texture.
Serve and enjoy!
My notes on this recipe:
I really enjoyed this recipe. It’s simple but delightful at the same time. A little extra effort to flatten out the chicken but I feel that it’s well worth it.