Ingredients (for 2 servings):
For the Chicken:
• 2 boneless, skinless chicken breasts (about 6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs (or a mix of basil, oregano, and thyme)
• Salt and pepper to taste
For the Zucchini Noodles:
• 2 medium zucchini (spiralized, about 4 cups)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: grated Parmesan cheese or fresh herbs for garnish
Instructions:
1. Marinate the Chicken:
◦ In a bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic,
dried herbs, salt, and pepper.
◦ Add the chicken breasts and coat well. Cover and marinate in the refrigerator for
at least 30 minutes (up to 2 hours).
2. Preheat the Grill:
◦ Preheat your grill or grill pan over medium-high heat.
3. Grill the Chicken:
◦ Remove the chicken from the marinade and grill for about 6-7 minutes on each
side, or until the internal temperature reaches 165°F (75°C). Let it rest for a few
minutes before slicing.
4. Sauté the Zucchini Noodles:
◦ In a large skillet, heat 1 tablespoon of olive oil over medium heat.
◦ Add the spiralized zucchini noodles and sauté for 2-3 minutes, stirring frequently,
until slightly softened. Season with salt and pepper.
5. Serve:
◦ Divide the sautéed zucchini noodles between two plates. Top with sliced grilled
chicken. If desired, garnish with grated Parmesan cheese or fresh herbs.
Macronutrients (per serving):
• Calories: ~400
• Protein: ~36g
• Carbohydrates: ~12g
• Fat: ~24g
• Fiber: ~4g
Notes:
• You can customize the marinade with different herbs or add a pinch of red pepper flakes
for heat.
• This dish can be stored in the refrigerator for up to 3 days and reheats well.