Lemon Parmesan Chicken with Zucchini Noodles

This Lemon Parmesan Chicken with Zucchini Noodles is a perfect easy weeknight meal that comes together quickly and is packed with flavor! It’s a fabulous chicken zucchini pasta recipe that is light, low carb, and so yummy. Made in partnership with Green Giant and their new Veggie Spirals!

Chicken Lemon Parmesan

Lemon Parmesan Chicken with Zucchini Noodles

I am so excited to partner with Green Giant today and to work with their new Veggie Spirals for this dish! If you’re busy like the rest of us, these veggie spirals are a perfect swap-in for traditional pasta and are super convenient! You don’t need to grab your spiralizer and your veggies, it’s all ready to go for you!

Lemon Parmesan Chicken Recipe with Veggie Noodles

Green Giant Veggie Spirals™ are made with only the vegetable, are naturally gluten-free, and come without sauce or seasoning, so you can prepare them just the way you like! They come in beet, butternut squash, carrot, and zucchini and are great for throwing together a quick and healthy meal. I know my non-cooking hubby will be pulling these out of the freezer when he has to cook for himself!!

These lemon garlic noodles are:

  • Creamy
  • Bright
  • Flavorful
  • Veggie Packed
  • Low Carb
  • A perfect healthy weeknight meal!

Parmesan Lemon Chicken with Spiralized Zucchini Noodles

If you like this veggie-packed dinner, try these other spiralized pasta favorites:

Creamy Lemon Parmesan Chicken

Watch the video:

Lemon and Parmesan Chicken with Zucchini Noodles

Prep Time 00:05 Cook Time 00:15 Total Time 00:20 Serves 2

Ingredients

  • 2 packages Green Giant Veggie Spirals
  • 1-1/2 lbs. boneless skinless chicken breast, cut into bite-sized pieces
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoon oil
  • 4 garlic cloves, minced
  • 2 teaspoon dried oregano
  • 2 tablespoon high-quality butter 
  • 2 teaspoon lemon zest
  • 2/3 cup broth
  • 1/3 cup parmesan
  • Lemon slices, for garnish
  • Parsley, for garnish

Directions

  1. Cook zucchini noodles according to package instructions. Drain well.
  2. Heat oil in large skillet over medium heat. Season chicken with salt and pepper and brown chicken pieces, about 3-4 minutes per side depending on the thickness. Cook in batches if necessary. Remove chicken from pan.
  3. To the skillet, add garlic, and cook until fragrant about 30 seconds.
  4. Add butter, oregano and lemon zest. Pour chicken broth to deglaze making sure to scrap up all the browned bits on the bottom of the pan.
  5. Turn heat to medium-high to bring sauce and chicken up to a boil. Immediately lower the heat and stir in the parmesan cheese. Place chicken back in pan and let gently simmer for 3-4 minutes, or until sauce has slightly reduced and thickened up. Taste and adjust seasoning.
  6. Serve warm over zucchini noodles garnish with parsley and lemon slices.

Recipe Notes

  • For Whole30, replace butter with ghee and omit Parmesan cheese.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Green Giant. All thoughts and opinions are always 100% my own! Thank you for continuing to support LCK and the brands I work with!

Creamy Pesto Chicken “Pasta”

If you have been here a while, you know I’m all about the spiralizer these days! I love pasta, so it really is the perfect way to satisfy that pasta craving- BUT WITH VEGGIES. So much yes!

This Creamy Pesto Chicken “Pasta” is flavorful, delicious, full of good-for-you ingredients, and makes the perfect nutritious dinner for your family.

Creamy Pesto Chicken "Pasta"

This weekend was kind of relaxed. We laid low and managed to have a fun-filled day of registering *gasps* for our wedding!  We binge-watched The Jinx (a new HBO Documentary short series), and I met my girlfriends for brunch yesterday.  A nice relaxing weekend for busy week ahead! Cooking for Passover, heading to NY, taking care of wedding stuff, blog work, gym time, and so much more. Busy busy busy. That’s why I need to fuel up with dinners like this.

Protein, good-for-you fats… the works!

Creamy Pesto Pasta | Lexi's Clean Kitchen

Creamy Pesto Pasta | Lexi's Clean Kitchen

 

Creamy Pesto Chicken "Pasta"
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For the pesto
  1. 1 cup spinach
  2. 1 cup fresh basil
  3. 1/3 cup walnuts or cashews
  4. 2 tbsp extra virgin olive oil
  5. 1/4 cup parmesan cheese
  6. 2 tsp lemon
  7. 1 avocado
  8. 1 tsp pink sea salt, more to taste
  9. 1/2 tsp fresh pepper, more to taste
  10. Optional: red pepper flakes, to taste
Optional
  1. 1-2 drops basil essential oil
  2. 1-2 drops lemon essential oil
Everything Else
  1. 4 medium organic zucchinis
  2. 1 lb. organic chicken
  3. 2 tbsp extra virgin olive oil
  4. 1/2 cup cherry tomatoes or sun-dried tomatoes
  5. Basil for garnish
Instructions
  1. Using a spiralizer, a mandolin, or a vegetable peeler, shred zucchini into noodles
  2. In a medium size pan, heat 1 tbsp oil and add in zucchini
  3. Toss for 3-5 minutes, remove once zucchini is warm (not overly soft), and set aside
  4. Chop chicken into cubes and sprinkle with salt and pepper
  5. Heat 1 tbsp oil in your skillet and add in chicken
  6. Cook chicken until no longer pink, remove and set aside
  7. In your high-speed blender or food processor combine all pesto ingredients and blend until smooth, taste and adjust spices as desired (i.e. add more salt, red pepper flakes, or fresh lemon juice)
  8. Return zucchini noodles to your pan
  9. Add in pesto, one tablespoon at a time until you reach desired amount*
  10. Add in chicken and cherry tomatoes
  11. Toss until combined and then transfer to serving plates
  12. Garnish with fresh basil, sea salt, pepper, and red pepper flakes and serve hot
Notes
  1. *Depending on the size of your zucchini, this may make a lot more pesto then needed/desired. Start with a little, toss, and add more as desired! Leftover pesto can be tossed with additional shredded chicken for a pesto chicken salad!
  2. **Can omit cheese for fully dairy-free, but if you tolerate it I highly recommend it!
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Creamy Pesto Chicken "Pasta"

Creamy Pesto Pasta | Lexi's Clean Kitchen

What is your favorite type of pasta dish? How do you fuel your mind & body for busy weeks?

Creamy ‘Pasta’ Alla Vodka

So… March is here!! I think I can speak for all of us when I say I am ready to say good-bye to the Winter and welcome Spring with open arms (and pray that the cold is past us and that I didn’t just jinx it). 

You’re going to love this Vodka Sauce. Serve it over zucchini linguine and watch it quickly become a staple in your house. A dairy-free creamy vodka sauce loaded with crispy prosciutto, shallots, basil, and garlic. It is heaven.

Creamy 'Pasta' Alla Vodka

My blogging girlfriends and I are back with another collaborative post for you! This month it is all about the SPIRALIZER aka spiraled veggies turned into healthy spiralized meals! There are a few reasons why I love the spiralizer. One because it makes the perfect alternative for linguine/noodles, and two because you can literally spiralize SO. MANY. VEGGIES. 

It’s amazing. Really.

Creamy 'Pasta' Alla Vodka

 Lets get right to it!

Jerk Shrimp with Plantain Noodles from Brittany of Eating Bird Food

Jerk Shrimp with Crispy Plantain Noodles text

Chicken Pho with Zucchini Noodles from Davida of The Healthy Maven

Chicken-Pho-with-Zoodles---labelled

Paleo Pad Thai from Kelly of Nosh and Nourish

paleo-pad-thai-chopsticks-nosh

Garlic Sriracha Hash Browns with Baked Eggs from Lee of Fit Foodie Finds
garlic-sriracha-hash-browns1-1

Sweet Potato Noodles with Orange Beef from Taylor of Food Faith Fitness

group-text

And now I bring you, my Creamy ‘Pasta’ Alla Vodka! I think of childhood when I think of vodka sauce. One of my best friends and I always used to order it before our weekly art classes. The rich creamy sauce over pasta. Nothing better! I bring you a dairy-free creamy vodka sauce loaded with crispy prosciutto, shallots, basil, and garlic. Mike asked tonight if we can have it again for dinner tomorrow! Serve it over zucchini linguine for the perfect dinner!

It is the perfect pasta alternative of your favorite classic dish, made guilt-free!
PaleoPASTAALLAVODKA4

 

Creamy Paleo Pasta Alla Vodka | Lexi's Clean Kitchen

 
Creamy 'Pasta' Alla Vodka
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Vodka Sauce
  1. 1 tbsp grass-fed butter or extra-virgin olive oil
  2. 3 garlic cloves, crushed
  3. 1 shallot, minced
  4. 1 14 oz. jar crushed tomatoes
  5. 1 14 oz. jar diced tomatoes
  6. 1/3 cup Tito's gluten-free vodka
  7. 1/2 cup full-fat coconut milk
  8. 1 onion, minced
  9. 1/4 lb. prosciutto, chopped
  10. 1/2 tsp red pepper flakes, more to taste
  11. 2-3 tbsp fresh basil, chopped
  12. Dash pink sea salt, more to taste
  13. Dash freshly ground pepper, more to taste
Everything else
  1. 2 organic chicken breasts
  2. 4-6 large organic zucchinis
  3. Optional: 1/3 cup freshly grated parmesan
Instructions
  1. In a skillet heat oil/butter with garlic cloves, onion, and shallot
  2. Let cook for 2-4 minutes then add in your chopped prosciutto
  3. Let cook for 4-7 minutes until prosciutto is crispy and onions are cooked down
  4. Add in tomatoes and vodka, mix, and let simmer for 10 minutes until vodka reduces
  5. Add in coconut milk and seasoning
  6. Bring to a boil then reduce heat and let simmer for 25 minutes
  7. Taste and adjust spices as desired
  8. Serve over spiralized zucchini- spiralize zucchini and toss in a skillet with 1 tbsp oil for 4-5 minutes, tossing often
  9. Optional: garnish with fresh grated parmesan cheese and add grilled chicken if desired
Lexi's Clean Kitchen https://lexiscleankitchen.com/



Creamy Paleo Pasta Alla Vodka | Lexi's Clean Kitchen
Creamy Paleo Pasta Alla Vodka | Lexi's Clean Kitchen

How do you spiralize? What is your favorite spiralizer dish?

WANTMORERECIPES

Creamy 'Pasta' Alla Vodka

Prep Time 10 min Cook Time 45 min Total Time 0:55

Ingredients

    Vodka Sauce

    Everything else

    Directions

  • In a skillet heat oil/butter with garlic cloves, onion, and shallot
  • Let cook for 2-4 minutes then add in your chopped prosciutto
  • Let cook for 4-7 minutes until prosciutto is crispy and onions are cooked down
  • Add in tomatoes and vodka, mix, and let simmer for 10 minutes until vodka reduces
  • Add in coconut milk and seasoning
  • Bring to a boil then reduce heat and let simmer for 25 minutes
  • Taste and adjust spices as desired
  • Serve over spiralized zucchini- spiralize zucchini and toss in a skillet with 1 tbsp oil for 4-5 minutes, tossing often
  • Optional: garnish with fresh grated parmesan cheese and add grilled chicken if desired
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Chorizo and Avocado Zucchini Frittata

    Inspiralized Cookbook and a GIVEAWAY

    I want to give some love today to my Friend Ali from the blog Inspiralized. Not only because she’s awesome, talented, and super sweet, but because it’s her book release day! Her first cookbook, Inspiralized, is officially out in stores, and you can pick up your copy today. Congrats, Ali! 

    Let’s talk about the book: 

    This gorgeous book is your ultimate resource for all things spiralized. It’s filled with stunning photographs, unique recipes, and it offers guides such as how to use the various blades, nutrition facts, how to clean and care for your spiralizer, things to avoid, tips, and recipe features such as breaking the recipes into categories (vegan, paleo, gluten-free, and vegetarian).

    What types of recipes can you expect to find?

    You’ll find takes on your traditional recipes such as Skinny Bolognese, Thai Drunken Zucchini Noodles with Pork, Bacon Cacio e Pepe, Halibut en Papillote with Butternut Squash to unique recipes that only the talented Ali could have come up with: Pork Bibimbap with Ginger Gochugaru, Apple Potato Cheese Bun, Beet Rice Nori Rolls with Chipotle Teriyaki Sauce, Teriyiki Salmon Balls with Ginger-Pineapple Rice, Plantain Coconut Rice Pudding, and Blueberry Sweet Potato Waffles.

    Are you sold yet? This book has something for everyone, and more! 

    Inspiralized Cookbook and a GIVEAWAY

    I decided to make us the Chorizo and Avocado Zucchini Frittata from the book and man it did not disappoint.  The combination of avocado, garlic, spicy chorizo, and zucchini noodles was just so on point. We couldn’t get enough! BONUS: Ali said I could share the recipe with you all. I promise you’ll love it 🙂

    Chorizo and Avocado Zucchini Frittata Recipe from the Inspiralized Cookbook and a GIVEAWAY

    Chorizo and Avocado Zucchini Frittata Recipe
    Serves 4
    Write a review
    Print
    Prep Time
    20 min
    Cook Time
    25 min
    Total Time
    45 min
    Prep Time
    20 min
    Cook Time
    25 min
    Total Time
    45 min
    For the frittata
    1. 1 large clove of garlic, minced
    2. 2 spicy chorizo links, caseings removed, crumbled
    3. 2 medium zucchinis, Blade C
    4. 1 avocado, cubed
    5. 3 eggs + 9 egg whites, beaten
    6. salt and pepper, to taste
    For the salad
    1. 2 tablespoons lemon juice
    2. 2 tablespoons sherry vinegar
    3. 3 tablespoons olive oil
    4. 2 teaspoons honey
    5. salt and pepper to taste
    6. ¼ cup diced manchego cheese
    7. 6 cups diced pea shoots
    Instructions
    1. Preheat the oven to 375 degrees. Coat a large skillet with cooking spray and place over medium heat. Then, add in the chorizo, avocado, and garlic and cook for 5 minutes or until chorizo crumbles begin to brown. Add the zucchini noodles and toss to combine. Be sure the noodles are spread in an even layer in the skillet and that the chorizo and avocado are spread evenly as well. It’s essential to include this so that the slices of frittata come out with even amounts of ingredients.
    2. Pour the eggs and season the top with pepper. Allow to cook for two minutes or until the eggs set on the bottom, then transfer to the oven to bake for about 15 minutes or until eggs have completely set and begin to brown on the edges of the skillet.
    3. While the eggs are baking, whisk together the lemon juice, olive oil, sherry, salt, and pepper in a small bowl. Set aside.
    4. When the frittata is done, slice into 4 or 8 pieces. In a medium bowl, toss the dressing, manchego and pea shoots together and then serve alongside the frittata portions.
    Nutritional Information
    1. Calorie: 451
    2. Fat: 32 g
    3. Carbohydrates: 24 g
    4. Sodium: 417 mg
    5. Protein: 48 g
    6. Sugar: 11 g
    7. Serving size: 1/4 of the frittata + 1 packed cup side salad
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Chorizo and Avocado Zucchini Frittata Recipe from the Inspiralized Cookbook and a GIVEAWAY

    Go buy your copy in stores at Barnes & Noble, IndieBound, Target and Walmart, or on Amazon here. Don’t forget to check out Ali’s blog post today for a very exciting announcement that I personally cannot wait for!

    But first…

    winacopy

    Chorizo and Avocado Zucchini Frittata Recipe

    Prep Time 20 min Cook Time 25 min Total Time 0:45

    Ingredients

      For the frittata

      • 1 large clove of garlic, minced
      • 2 spicy chorizo links, caseings removed, crumbled
      • 2 medium zucchinis, Blade C
      • 1 avocado, cubed
      • 3 eggs + 9 egg whites, beaten
      • salt and pepper, to taste

      For the salad

      • 2 tablespoons lemon juice
      • 2 tablespoons sherry vinegar
      • 3 tablespoons olive oil
      • 2 teaspoons honey
      • salt and pepper to taste
      • 1/4 cup diced manchego cheese
      • 6 cups diced pea shoots

      Directions

    • Preheat the oven to 375 degrees. Coat a large skillet with cooking spray and place over medium heat. Then, add in the chorizo, avocado, and garlic and cook for 5 minutes or until chorizo crumbles begin to brown. Add the zucchini noodles and toss to combine. Be sure the noodles are spread in an even layer in the skillet and that the chorizo and avocado are spread evenly as well. It’s essential to include this so that the slices of frittata come out with even amounts of ingredients.
    • Pour the eggs and season the top with pepper. Allow to cook for two minutes or until the eggs set on the bottom, then transfer to the oven to bake for about 15 minutes or until eggs have completely set and begin to brown on the edges of the skillet.
    • While the eggs are baking, whisk together the lemon juice, olive oil, sherry, salt, and pepper in a small bowl. Set aside.
    • When the frittata is done, slice into 4 or 8 pieces. In a medium bowl, toss the dressing, manchego and pea shoots together and then serve alongside the frittata portions.
    • Recipe Notes

    • Calorie: 451
    • Fat: 32 g
    • Carbohydrates: 24 g
    • Sodium: 417 mg
    • Protein: 48 g
    • Sugar: 11 g
    • Serving size: 1/4 of the frittata + 1 packed cup side salad
    • Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!