Zucchini Pasta with Lemon-Pepper Chicken
Prep time: 20mins
Total time: 30 mins
Ingredients
·
2 large zucchinis, peeled
·
2 lemons
·
8 mint leaves
·
4 oz boneless, skinless chicken breast, pounded thin
·
Fresh cracked black pepper
·
½ Tbsp coconut oil, divided
·
1 Tbsp reduced-fat parmesan cheese
Recipe
·
Zest both lemons and set zest aside. Then squeeze the juice of
one lemon into a small bowl. Season chicken breast with ground pepper.
·
Heat a grill pan on medium-high. When hot, add the chicken breast
and cook until done, 3-4 minutes. Set aside. Slice thinly when cool.
·
Cut both ends off the zucchinis. Using a Y-shaped vegetable
peeler, peel long ribbons of zucchini, stopping when you get to the seeds, then
rotate, and continue peeling. Repeat until both zucchinis are peeled into
“noodles.”
·
Heat ¼ Tbsp coconut oil in a non-stick pan. Sauté zucchini for 1
minute then add the lemon juice. Cover with a lid and let steam for 1-2 minutes
(do not overcook).
·
Remove lid, add the mint, lemon zest, and parmesan cheese.
Transfer to a plate and top with grilled chicken.
Nutrients per serving: Calories: 320, Fat: 9.1 g,
Carbs: 30 g Fat: 7.5 g, Protein: 32 g
Zucchini Pasta
with Lemon-Pepper Chicken
