This easy-to-make recipe is delicious, healthy, and suitable for dairy-free, gluten-free, and paleo diets. Prepared with boneless, skinless chicken breasts, zucchini "pasta", fresh cherry tomatoes, red onion, herbs, and just a drizzle of lemon juice and olive oil, this dish is perfect for the summer months.
Feel free to be creative with this one, too; add in any fresh vegetables and herbs that suit your palate for the meal. And, as with any recipe intended for persons with dietary restrictions or allergies, make sure to read the ingredients labels on all ingredients to make sure that there are no dairy-derived ingredients or ingredients unsafe for people on a gluten-free diet.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
- For the Zucchini Pasta:
- 4 lbs. fresh zucchini
- 1-2 T. fresh lemon juice
- ½ cup finely chopped red onion
- 2 cups cherry tomatoes, halved
- 1 cup chopped fresh avocado
- Drizzle of extra virgin olive oil
- For the Pan-Seared Chicken:
- 4 skinless boneless chicken breasts
- 1/4 cup finely chopped fresh herbs, such as basil and oregano
- Salt and pepper, to taste (optional)
- 2 T. olive oil
- 2 fresh cloves garlic, finely chopped
- ½ cup finely chopped red onion
- Fresh herbs, for garnishing
Preparation:
1. Using a knife, cut the zucchinis in half length-wise. Using a vegetable peeler, create thin, noodle-like pieces, running the peeler down the length of the zucchini. Transfer the “noodles” to a bowl, toss with the lemon juice, finely chopped red onion, cherry tomatoes, and chopped avocado. Add a drizzle of extra virgin olive oil and set aside.
2. Prepare the chicken. Rub the chicken breasts with the fresh herbs and salt and pepper if using. Heat the olive oil in a large skillet over medium heat, and add the chicken breasts to the pan. Brown the chicken on both sides, then add the garlic and onions to the pan. Cover and cook, stirring the onions and garlic occasionally, for about 10 minutes or until the juices in the chicken run clear. Set aside and keep warm while preparing the plates.
3. To serve, portion the zucchini pasta onto four plates, topping each with a chicken breast. Season with sea salt if desired and serve immediately with a garnish of fresh herbs.
Other Serving Suggestions:
