Mediterranean Chicken and Carrot Noodle Bowl

Mediterranean · 35 min · Chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

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Ingredients

• 4 pieces (about 1 lb) boneless, skinless chicken breasts
• 4 large carrots
• 2 zucchini
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 3 garlic cloves
• 1 lemon
• ¼ cup fresh parsley
• 1 tsp dried oregano

Method

1. Slice the carrots and zucchini into thin noodle-like strips using a spiralizer or julienne peeler.
2. Season the chicken breasts with half of the oregano, salt, and pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook chicken until golden and cooked through, about 8-10 minutes per side. Remove and let rest.
4. In the same skillet, add another tablespoon of olive oil. Sauté minced garlic for 30 seconds, then add cherry tomatoes and cook until softened, about 3-4 minutes.
5. While tomatoes cook, slice the cooked chicken thinly.
6. Add the carrot and zucchini noodles to the skillet with tomatoes, toss gently, and cook for 3-4 minutes until slightly tender.
7. Squeeze fresh lemon juice over the mixture, add chopped parsley, remaining oregano, and stir to combine.
8. Serve the noodle mixture topped with sliced chicken slices.

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

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