Summer zucchini noodles with chicken, tomatoes, and parmesan cheese
This summery recipe features sautéed chicken breast, tomatoes, and onions, spiralized zucchini, plenty of fresh herbs and delicious parmesan cheese. Simple, tasty, colorful, rich in proteins and low in carbs, it's what you need for a light meal on the patio.
Servings: 2
Equipment
- 1 spiralizer
Ingredients
- 3 chicken breasts
- 3 medium-size zucchini
- 1 large tomato
- 1/4 red onion
- 3 tablespoons of grass-fed butter or extra virgin olive oil
- Fresh or dry herbs: basil, oregano, green onions to taste
- Sea salt to taste
- 1 clove of garlic optional
- Grated Parmesan cheese to taste
Instructions
- Prepare all your ingredients: cut the chicken breast into bite-sized cubes, wash and cut the tomato, peel and finely chop the onion and your fresh herbs. Wash your zucchini and spiralize (or slice) them into noodles with your tool of choice. Finally, grate the parmesan cheese using a cheese grater.
- Heat a stainless steel or cast iron pan over medium heat and add the butter (or olive oil) and garlic.
- Once the pan is hot, toss in the chopped onion, cubed chicken and tomatoes, and season with salt and your herbs of choice.
- Stir with a wooden spatula to combine all the ingredients and let them saute for a few minutes until the chicken starts to change colour.
- Cover the pan with a lid and let it cook for about 10 minutes, or until the chicken is cooked. Stir frequently. You might need to add a little bit of water if your ingredients start sticking to the pan.
- Add the zucchini noodles last, combine everything together and let cook covered for about 2-3 minutes. Make sure to not overcook the zucchini noodles, as they easily turn into a soggy, mushy mess!
- Once the zucchini noodles are cooked, remove the lid and let saute so that most of the liquid evaporates, stirring frequently. Adjust your seasoning as desired.
- Lastly, add the grated parmesan cheese and combine everything together.
- Serve with more fresh herbs if desired.
