Greek Lemon Oregano Chicken with Zucchini Noodles

Greek · 40 min · Chicken · gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 4 pieces (about 1.5 lbs) Boneless, skinless chicken breasts
• 4 large Zucchini
• 2 Lemon
• 3 Garlic cloves
• 3 tbsp Olive oil
• 1 tsp Dried oregano
• to taste Salt
• to taste Black pepper

Method

1. Pat the chicken breasts dry and season with salt, pepper, and half of the oregano.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side until golden and cooked through. Remove and set aside.
3. While chicken cooks, spiralize the zucchinis into noodles and set aside.
4. In the same skillet, add minced garlic and remaining oregano; sauté for 1 minute until fragrant.
5. Add zucchini noodles to the skillet, toss with the garlic and oregano, and cook for 2-3 minutes until slightly tender.
6. Meanwhile, juice the lemons and mix the juice with 1 tablespoon of olive oil. Slice the cooked chicken and arrange on a serving platter.
7. Pour lemon-olive oil mixture over the zucchini noodles and toss gently.
8. Serve the sliced chicken over the zucchini noodles, garnished with additional lemon slices if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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