Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts
  • 1 lemon
  • 1 tbsp oregano
  • 3 cloves garlic (pressed)
  • 1/2 cup gluten-free all-purpose flour
  • 3 tbsp olive oil (divided)
  • Sea salt + pepper (to taste)
  • 1 cup crimini mushrooms
  • 2 vine tomatoes (quartered)
  • 1 cup zucchini (chunks)
  • 2 cups zucchini noodles

Instruction

  • Wash and pat dry chicken with paper towels. Squeeze lemon juice over the chicken and transfer the chicken breasts to a large plate.
  • Season the chicken with sea salt, pepper, oregano and fresh pressed garlic (or minced) on both sides. Cover the chicken in a thin layer of flour.
  • In a large skillet heat 2 tbsp of olive oil. Add in chicken and cook for about 7-8 minutes on each side. Remove chicken from skillet and set aside.
  • Toss in mushrooms, tomatoes and zucchini chunks, add the remaining 1 tbsp olive oil. Sauté for 2-3 minutes then add in the zucchini noodles. The zucchini will release moisture which will turn into a delicious sauce on the bottom of the pan. Feel free to add more salt and ground pepper at this point.
  • Form four pockets between the veggies and zoodles and place chicken back in the pan. Cover and let it simmer for 5 minutes. Turn stove off and serve.