Chicken Scampi Zoodles
Tender and juicy chicken bites cooked in a creamy garlic-lemon sauce, served over zoodles.
Servings: 4
Ingredients
- 1.5 pounds chicken breast cut into bite-sized pieces
- 1/3 cup gluten-free flour
- 1 teaspoon Italian seasoning
- 1 1/2 teaspoons kosher salt divided
- 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil divided
- 1 shallot chopped
- 4-5 cloves garlic minced
- 1 cup chicken broth
- 1 large lemon zest and juice
- ½ cup parmesan cheese finely grated
- ¼ tsp red chili flakes or to your taste
- one small bunch fresh parsley chopped
- 2 large zucchini spiralized
Instructions
- Thoroughly wash the 2 large zucchini and trim off the ends. Using a spiralizer, create zucchini noodles. If you don't have a spiralizer, just run a vegetable peeler down the length of the zucchini to make thin ribbons.
- Next, cut the 1.5 pounds chicken breast into bite-sized pieces. Chop the 1 shallot and mince the 4-5 cloves garlic; set aside.
- Combine 1/3 cup gluten-free flour, 1 teaspoon Italian seasoning, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon ground black pepper in a shallow bowl. Transfer the flour mixture to a large resealable plastic bag.
- Add the chicken pieces to the flour, seal the bag, and shake well to coat evenly. Now, heat a large skillet over medium heat. Add 1 tablespoon of the 3 tablespoons olive oil and heat until shimmering.
- Add coated chicken and cook for 5-6 minutes, or until nicely golden brown. Once done, remove the chicken pieces onto a plate and cover to keep them warm.
- Add remaining oil to the skillet and heat until hot. Add the shallot and garlic, and sauté for 1-2 minutes, until the garlic is fragrant and the shallots begin to soften.
- Pour in the1 cup chicken broth, 1 large lemon, and lemon zest. Cook on low, scraping any browned bits from the bottom of the skillet. Stir in the chicken bites, and simmer the sauce for about 3-4 minutes.
- Stir in the ½ cup parmesan cheese, mix well until the sauce is thickened and coats the chicken bites. Immediately add the zucchini noodles.
- Cook for about 2 minutes, tossing with tongs until the zoodles are slightly softened. Transfer the zoodles to a serving dish.
- Garnish with chopped one small bunch fresh parsley and sprinkle with r¼ tsp red chili flakes. Serve immediately and enjoy!
Notes
- Cut chicken into equal pieces for even cooking.
- If you're not a fan of chicken, you can switch it out for shrimp scampi with zoodles.
- Zoodles can be prepped in advance by keeping the spirals in the fridge until ready to cook.
- While the chicken and sauce can be reheated easily, zoodles are best enjoyed fresh.
- You may also use vegetable broth instead of chicken broth.
- Use fresh garlic if possible. If you don't have any fresh garlic, you can substitute one tablespoon of garlic powder.
Nutrition
Calories: 425kcal | Carbohydrates: 19g | Protein: 45g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1304mg | Potassium: 1196mg | Fiber: 4g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 47mg | Calcium: 216mg | Iron: 2mg