Zesty Herb Chicken Zoodle (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
680 grams boneless, skinless chicken breasts
02 -
3 large zucchinis, spiralized into noodles
03 -
30 milliliters extra-virgin olive oil, divided
→ Sauce / Marinade
04 -
2 cloves garlic, minced
05 -
15 milliliters Dijon mustard
06 -
15 milliliters honey
07 -
30 milliliters fresh lemon juice
08 -
1 teaspoon lemon zest
09 -
15 grams chopped fresh herbs (parsley, basil, thyme)
10 -
0.5 teaspoon red pepper flakes (optional)
→ Seasonings & Garnish
11 -
Salt and freshly ground black pepper, to taste
12 -
75 grams halved cherry tomatoes
13 -
60 grams thinly sliced red onion
14 -
1 ripe avocado, diced
15 -
30 grams crumbled feta cheese (optional)
16 -
2 tablespoons toasted pine nuts
# Step-by-Step Directions:
01 -
In a shallow bowl, combine garlic, Dijon mustard, honey, lemon juice, lemon zest, fresh herbs, red pepper flakes, salt, and black pepper. Coat chicken breasts thoroughly with the mixture. Let rest at room temperature for 10 to 15 minutes to infuse flavors.
02 -
Heat 15 milliliters olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in the pan without crowding. Cook undisturbed for 4 minutes until a deep golden crust forms, then flip and sear the other side for 4 minutes.
03 -
Reduce heat to low, then transfer the skillet to a preheated oven at 190 degrees Celsius. Bake for 12 to 15 minutes or until internal temperature reaches 74 degrees Celsius.
04 -
While chicken bakes, heat remaining 15 milliliters olive oil in a clean skillet over medium heat. Sauté spiralized zucchini for 2 to 3 minutes until slightly softened yet firm. Remove from heat, then gently toss with cherry tomatoes, red onion, avocado, salt, and pepper.
05 -
Let chicken rest 5 minutes, slice against the grain. Arrange zoodle salad on plates, top with sliced chicken, drizzle pan juices over. Garnish with crumbled feta, toasted pine nuts, and fresh herbs. Serve immediately.
# Helpful Notes:
01 -
Allow chicken to reach room temperature before cooking to ensure even browning. Pat zucchini noodles dry to prevent sogginess. Use a meat thermometer to avoid overcooking. Drizzle fresh lemon juice before serving for brightness.