Lemon Garlic Chicken Zoodles

icken breasts (about 15 oz / 425 gr), cut into 1-inch cubes 4 tablespoons fresh parsl

Ingredients

• 6 zucchini
• 2 chicken breasts (about 15 oz / 425 gr), cut into 1-inch cubes
• 4 tablespoons fresh parsley, chopped
• 1 cup cherry tomatoes, quartered
• 1 clove garlic, minced
• 3 tablespoons olive oil, divided
• Juice of 1 lemon
• 1 teaspoon fine grain salt
• Ground black pepper to taste
• Grated parmesan cheese (optional)
• Pinch of red pepper flakes (optional)

Directions

1. Using a spiralizer create zucchini spaghetti (always read the directions as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
2. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
3. Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.