Greek Lemon Oregano Chicken with Zucchini Noodles
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Greek · 40 min · Chicken · dairy-free, keto, low-carb, high-protein
380 cal
40g protein
10g carbs
20g fat
per serving · estimated
Ingredients
- 4 pieces (about 1.5 lbs) Boneless, skinless chicken breasts
- 2 large Zucchini
- 1 Lemon
- 2 Garlic cloves
- 1 1/2 tbsp Olive oil
- 1/2 tsp Dried oregano
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Pat the chicken breasts dry and season with salt, pepper, and half of the oregano.
- 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.
- While chicken cooks, spiralize the zucchinis into noodles and set aside.
- In the same skillet, add minced garlic and remaining oregano; sauté for 1 minute until fragrant.
- Add zucchini noodles to the skillet, toss with the garlic and oregano, and cook for 2-3 minutes until slightly tender.
- Meanwhile, juice the lemons and mix the juice with 1 tablespoon of olive oil. Slice the cooked chicken and arrange on a serving platter.
- Pour lemon-olive oil mixture over the zucchini noodles and toss gently.
- 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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