- 4 skinless, boneless chicken breast halves - cut into strips
- 4 cloves garlic, minced
- lemon, zested
- 1 tablespoon chopped fresh chives
- 1 teaspoon fresh thyme
- 1 teaspoon fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil, plus more for pan
- 4 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
- 1 pinch red pepper flakes
- salt and ground black pepper to taste
- 1 1/2 cups ricotta cheese
- 4 fresh basil leaves, chopped
- lemon, juiced
- 2 fresh tomatoes, diced
- Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
- Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
- Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
- Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.
05/17/2018
recipepes.com
Lemon Herb Chicken with Zucchini Pasta and Ricotta, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
