Mediterranean Chicken Zucchini Noodle Bowl

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

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Ingredients

• 2 large breasts (about 1 lb) Chicken breast
• 4 medium Zucchini
• 1 cup Cherry tomatoes
• 1/2 cup Kalamata olives
• 3 tbsp Extra virgin olive oil
• 1 Lemon
• 3 cloves Garlic
• 1 tsp Dried oregano
• to taste Salt
• to taste Black pepper

Method

1. Slice the chicken breasts into thin strips and season with salt, pepper, and dried oregano.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken until browned and cooked through, about 7-8 minutes. Remove and set aside.
3. Using the same skillet, add another tablespoon of olive oil. Sauté minced garlic for 30 seconds, then add halved cherry tomatoes and cook for 2-3 minutes until slightly softened.
4. While the tomatoes cook, spiralize the zucchini into noodles using a spiralizer or julienne peeler.
5. Add the zucchini noodles to the skillet with tomatoes and cook for 2-3 minutes until tender but still crisp.
6. Slice the lemon in half and squeeze fresh lemon juice over the zucchini noodles and vegetables. Add sliced Kalamata olives.
7. Return the cooked chicken to the skillet and toss everything together to combine and heat through.
8. Serve immediately, garnished with additional lemon juice or herbs if desired.

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

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