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5 from 12 votes

Lemon Parmesan Chicken with Zucchini Noodles

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 2
Author: Lexi


  • 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


  • Cook zucchini noodles according to package instructions. Drain well.
  • 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.
  • To the skillet, add garlic, and cook until fragrant about 30 seconds.
  • 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.
  • 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.
  • Serve warm over zucchini noodles garnish with parsley and lemon slices.


For Whole30, replace butter with ghee and omit Parmesan cheese.


Serving: 2g | Calories: 633kcal | Carbohydrates: 4.3g | Protein: 70.9g | Fat: 35.6g | Saturated Fat: 14g | Cholesterol: 238mg | Sodium: 1596mg | Fiber: 5g | Sugar: 0.5g