I say it all of the time but it bears repeating: most often the best recipes are born out of necessity. I knew I had too much zucchini sitting in the refrigerator; I knew I wanted to make something very low carbohydrate; and I knew I wanted to make chicken. Charlie and I both are citrus and garlic lovers, so this dish was almost a no-brainer, except for the sauce. We are both attempting to limit carbs, so I needed to improvise the sauce in order not to have to use flour for a roux.
First order of business was to assemble my ingredients.
If the photo below looks familiar, it’s because I’ve used it before. I didn’t photograph the zucchini last night (whoops). This is how we like to make our zoodles. To me, the texture is better than spiralizing. If you like spiralized zucchini, by all means do that. Prepare the zucchini and then set aside for cooking later.
I like a mixture of olive and avocado oil, so this is what I put in my pan. (I also add about a Tbsp. of butter if I’m being honest.) I prepared the chicken with my favorite new seasoning from Trader Joe’s. By all means go get this if you haven’t tried it! If you don’t have this on hand, just use salt and pepper (or whatever you really like using.)
The chicken only stays in the pan for about 3 minutes each side. You are not trying to cook it through in this step. You only want to brown it. When it’s a nice color on each side, remove it to another plate. Add a little bit of butter to the pan, then the diced shallots. Cook the shallots for a minute or two, then add the broth mixture. Bring this to a simmer and then go watch TV (or drink wine) for about 10-12 minutes while it reduces.
As you can see by the video (below), my sauce is a funny looking color. This is because I used organic bone broth. (It’s what I had on hand.) By all means use what you have on hand. If you prefer chicken broth or vegetable broth, that will work as well.
Once the sauce has reduced, the next step is fairly easy. Remove the pan from heat, whisk in 1 Tbsp of butter until it melts, then whisk in the cream until it’s incorporated. Put the pan back on the heat for about 2 minutes to allow it to heat through, then add the chicken back to it. I have no idea why it didn’t occur to me to photograph this step, but oh well. After this, stir in the capers and then the whole pan goes into the oven for about 5 – 10 minutes to cook through.
While this is happening, saute the zucchini noodles. (This is what it looks like.)
To the zoodles, I added another one of my current favorite spices: Cilantro lime seasoning blend. I also added the zest of two lemons.
Once the zoodles are the consistency of egg noodles, I take them off the heat. Then pull the chicken out of the oven, stir in the chopped herbs and plate it up. I garnished with fresh lemons.
BTW: If you are not a fan of zoodles, this chicken dish stands on it’s own. You could serve it alongside some freshly steamed broccoli or asparagus would be lovely as well! Any type of pasta would work, too!
PS- If you are counting carbs, the chicken and the sauce come to about 4.3 g net carbs, 16 g fat & 33 g protein; one serving of the zoodles is about 4 g net carbs.
I guestimate the calorie count of just the chicken and sauce is around 305 per serving.
JUST WOW, Creamy Lemon Garlic Chicken (over zoodles)
Ingredients: (Yields 4 servings)
4 chicken breasts. (I saved time by buying mine already thinly sliced)
2.5 c. bone broth
1/3 c. Cream
2 Tbsp lemon juice
Zest of 2 lemons
1/2 tea. Red pepper flakes (optional)
3 garlic cloves smashed then chopped
1/2 c. Chopped parsley (any freshly chopped herb would work well.)
1 shallot finely minced
2 Tbsp. Butter
3 Tbsp. Olive oil
4 zucchini, (transformed into noodles using a vegetable peeler)
S & P
1-2 Tbsp. Seasonings to taste (see above for what I used.)
Preheat oven to 375 degrees
1. Create the zucchini noodles using a vegetable peeler (use a spiralizer if you like that texture better.) Set aside.
2. Zest the lemons and set the zest aside for later. Then slice the lemons and squeeze the juice into a strainer to catch the seeds & pulp. Into a larger measuring cup or bowl, add two cups of broth, 2 Tbsp. lemon juice, red pepper flakes and garlic. Stir and set aside.
3. Pound your chicken breasts to the same thickness. Mine were 1/2″ thick. Season with salt and pepper. (I also used a good amount Trader Joe’s: “21 Seasoning Salute”-use what you like)
4. Over medium high heat, sauté the chicken in olive oil, about 2 -3 minutes per side. No need to cook all the way through, as it will be going into the oven later. You are just looking for good color on both sides. Remove to a plate. Reduce heat to medium.
5. Put 1 Tbsp. Butter into the hot pan, swirl around, then add the shallots. Cook about 2 minutes, then add the broth mixture. Bring up to a simmer. Let it reduce to about a half cup. (Took about 12 minutes)
6. When the sauce has reduced, remove from the heat, whisk in 1 Tbsp. Butter, then whisk in the cream until it’s fully incorporated. Return to heat for about a minute or two to reheat. Stir in the capers if you are using them. (Do NOT allow the sauce to boil.) Add the chicken back to the pan; turning it in the sauce to coat both sides; then put it into the oven for 5-10 minutes.
7. In a separate skillet, over medium heat, add 1 Tbsp. Olive oil, 1/3 c. Broth, zoodles, lemon zest and seasonings. Toss in the oil and broth until fairly wilted. (I hate soggy zoodles, so watch this carefully. It only takes about 3 minutes.) Season with salt and pepper and 3/4th of the lemon zest.
8. Once the chicken is finished, stir in the chopped parsley (basil would be great in this). Here you can plate the noodles and the put the chicken and sauce on top OR you can remove the chicken from the pan, toss the noodles in the sauce and then add the chicken back. I tend not to toss the noodles in the sauce because it can make the zoodles mushy.
9. Garnish with fresh lemon, more parsley and the last bit of lemon zest.