Lemon Parmesan Chicken Over Zucchini Noodles

Lemon Parmesan Chicken Over Zucchini Noodles

Serves 6-8


  • 2 packages Veggie Spirals, zucchini or yellow squash
  • 1 - ½  lbs. boneless chicken breast, cut into small pieces
  •  ⅔ cup chicken broth
  • ½ cup grated parmesan
  • 3 garlic cloves, minced
  • 2 tsp dried oregano
  • 2 tbsp butter
  • ½ tsp ground black pepper
  • 2 tsp olive oil
  • 1 tsp fine sea salt
  • 3 tsp lemon zest
  • Grilled lemon slices for garnish
  • Fresh parsley for garnish


  • Cook veggie spirals according to package instructions. Drain well. 
  • Heat oil in a large skillet over medium heat. 
  • Season chicken with salt and pepper and cook for about 4 minutes per side. 
  • Remove chicken from the pan.
  • To the skillet, add garlic, and cook for about 1 minute. 
  • Add butter, oregano and lemon zest. Pour chicken broth and make sure to scrape 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. Lower the heat and stir in the parmesan cheese. 
  • Place chicken in the pan and let simmer for 3-4 minutes, or until the sauce has slightly thickened.
  • Serve over veggie spirals and garnish with parsley and lemon slices as desired.