Ingredients:

  • 4 medium Boneless, Skinless Chicken Breasts (approx. 6 oz/170g each)
  • 3 Tbsp Olive Oil (Divided)
  • 3 Tbsp Fresh Lemon Juice
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • ½ tsp Dried Thyme
  • 1 tsp Kosher Salt (plus extra for seasoning)
  • ½ tsp Freshly Ground Black Pepper
  • 4 medium Large Zucchini (courgettes)
  • ½ cup Chicken Stock (low sodium)
  • 2 Tbsp Unsalted Butter
  • ¼ cup Fresh Parsley, finely chopped
  • 1 tsp Fresh Lemon Zest
  • ¼ tsp Red Pepper Flakes (optional, for a kick)

Instructions:

  1. Prep Chicken: If using large breasts, slice them horizontally (butterfly them) to create two thinner cutlets. Pat them completely dry with kitchen paper.
  2. Make Marinade: In a shallow dish, combine 2 Tbsp olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add the chicken cutlets, ensuring they are well coated. Marinate for a minimum of 30 minutes, or up to 4 hours refrigerated.
  3. Prepare the Zucchini Ribbons: Use a spiralizer or peeler to turn the zucchini into noodles or ribbons. Place them in a large bowl. Sprinkle the zoodles lightly with a pinch of salt to draw out excess moisture. Set aside.
  4. Sear the Chicken: Heat the remaining 1 Tbsp of olive oil in a heavy-bottomed pan over medium-high heat until shimmering. Remove the chicken from the marinade (discard residual marinade) and sear for 4–5 minutes per side until deeply golden brown and the internal temperature reaches 165°F (74°C). Remove chicken and rest, covered loosely with foil, for 5 minutes.
  5. Build the Lemon Garlic Sauce: Reduce the heat slightly. Pour the chicken stock into the pan, scraping up all the browned bits (fond) from the bottom. Bring to a simmer and cook for 2–3 minutes until reduced slightly. Turn the heat to low. Whisk in the 2 Tbsp of unsalted butter until melted and emulsified. Stir in the lemon zest and optional red pepper flakes. Taste and adjust seasoning.
  6. Toss the Zoodles and Serve: If the salted zoodles have released water, drain or pat them dry. Add the zoodles and the chopped fresh parsley directly into the pan with the sauce. Turn the heat off. Toss the zoodles for only 60–90 seconds using the residual heat. Divide the zoodles among the serving plates, slice the rested chicken, and arrange it over the noodles. Spoon any remaining pan sauce over the top.