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:

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:

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Lemon and Parmesan Chicken with Zucchini Noodles


Yield 2
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes



Author: Lexi
Scale This Recipe

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.

Nutrition

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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!

Lemon Parmesan Chicken with Zucchini Noodles

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

 

[yumprint-recipe id=’268′]

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 Pesto Chicken “Pasta”

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

 

[yumprint-recipe id=’263′]



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

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Creamy 'Pasta' Alla Vodka



Prep Time 10 min
Cook Time 45 min
Total Time 55 minutes



Author: Lexi
Scale This Recipe

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

  • Nutrition

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