Chicken with Lemon Leek Zucchini Noodles
Chicken with Lemon Leek Zucchini Noodles (Zoodles) is easy, quick, and healthy. This is a great recipe for two, but can be doubled or tripled to feed more.
Prep Time10 minutes mins
Cook Time18 minutes mins
Total Time28 minutes mins
Course: Main Course
Cuisine: American
Keyword: Chicken with zoodles
Servings: 2
Author: Mindy Boyd
- 2 boneless skinless chicken breasts (approximately 10 ounces each), pounded to about 1" thickness
- 1/2 teaspoon salt divided
- 1/4 teaspoon pepper
- 1/4 cup flour
- 4 tablespoons butter divided
- 1 leek cut in half lengthwise and thinly sliced
- 3 cloves garlic minced
- 1/2 cup low sodium chicken broth
- 2 tablespoons lemon juice
- 1 zucchini about 10-12 ounces, spiralized
Season chicken with 1/4 teaspoon salt and pepper, dredge through flour, shake off excess.
Melt 2 tablespoons butter in a non-stick skillet over medium-high heat. Cook chicken until brown and juices run clear, about 4-5 minutes per side. Remove chicken from pan, keep warm.
Add 1 tablespoon butter, leeks, garlic, and remaining 1/4 teaspoon salt; cook until leeks are tender, about 4 minutes.
Add broth, lemon juice, and zucchini noodles. Cook until noodles are tender and broth is reduced to about half, 3-4 minutes. Remove from heat and stir in 1 tablespoon butter.
To flatten chicken breasts: sprinkle with cold water and place between 2 sheets of plastic wrap, gently pound with a meat mallet or heavy skillet to desired thickness.
To clean leaks: slice and place in a medium sized bowl of cold water. Swish the leeks around allowing the sand to settle on the bottom. Scoop leeks out so sand stays in the bowl.
Adapted from MyRecipes