Garlic Butter Chicken Bites With Lemon Zucchini Noodles

3-4 boneless, skinless chicken breasts, cut into bite-sized chunks
4-5 medium zucchini, rinsed and spiralized (or a pack of store-bought Zucchini Noodles)
4 tablespoons butter, divided
2 teaspoons minced garlic
1 tablespoon hot sauce (we used Sriracha)
1/4 cup (60ml) low-sodium chicken broth
Juice of 1/2 lemon
1 tablespoon minced parsley
1 teaspoon fresh thyme leaves
Crushed red chili pepper flakes, optional

  1. Slice chicken breasts into bite-sized chunks and combine with olive oil, salt, pepper, garlic powder, Italian seasoning, and hot sauce or chili powder, mixing until evenly seasoned. Marinate in the refrigerator for 30 minutes to one hour.
  2. In the meantime, wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles, then set aside.
  3. Bring the marinated chicken bites to room temperature and heat two tablespoons butter in a large skillet over medium-low heat. Gently stir-fry the chicken pieces on all sides until golden brown. Remove the chicken bites from the skillet and set aside to a plate. You might have to work in batches to avoid crowding the pan and have steamed chicken instead of browned.
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