Mediterranean Chicken and Zucchini Noodle Bowl

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

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Ingredients

• 1 lb boneless skinless chicken breasts
• 4 large zucchini
• 1 pint cherry tomatoes
• 1/2 cup black olives
• 3 tbsp extra virgin olive oil
• 3 garlic cloves
• 1 lemon
• 1 tsp dried oregano
• to taste salt
• to taste black pepper

Method

1. Slice the chicken breasts into thin strips. Mince the garlic and halve the cherry tomatoes. Spiralize the zucchinis into noodles.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken strips, season with salt, pepper, and oregano. Cook until browned and cooked through, about 8-10 minutes.
3. Add the minced garlic to the skillet with chicken and cook for 1 minute until fragrant.
4. In a separate small pan, heat 1 tablespoon of olive oil and sauté cherry tomatoes for 2-3 minutes until slightly softened.
5. Toss the zucchini noodles in the skillet with chicken, garlic, and cherry tomatoes. Cook for 2-3 minutes until zucchini is tender but still crisp.
6. Add the olives and squeeze fresh lemon juice over the mixture. Toss to combine.
7. Serve immediately, 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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