Lemon Chicken over Veggie Noodles

Lemon Chicken over Veggie Noodles

Prep time: 20 minutes | Cook time: 15 minutes | Serves: 4.

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Citrus is an easy way to boost flavor and brighten any dish without adding calories or salt. Use a microplane to make zesting a breeze! 

Ingredients

Nutrition Information

Nutrition Facts per serving

Calories: 270 Sodium: 280mg
Fat: 10g Carbohydrate: 13g
Saturated Fat: 1.5g Dietary Fiber: 4g
Trans fats: 0g Sugars: 8g
Cholesterol: 85mg Protein: 33g

DAILY VALUES

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vitamin A
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vitamin C
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calcium
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iron

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Directions

  1. Place chicken breasts in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl, whisk together yogurt, lemon zest, lemon juice, garlic, 1 tablespoon olive oil, 1 tablespoon parsley, paprika, oregano, salt and pepper. Add marinade to chicken in bag; seal bag. Turn to coat chicken. Marinate in the refrigerator for 2 hours, turning bag occasionally.
  2. Meanwhile, use a spiralizer, mandoline or julienne peeler to slice zucchini, summer squash and carrots lengthwise into long thin noodle-like strands. Transfer vegetables to a large microwave-safe bowl; cover with wet paper towels and set aside.
  3. Preheat oven to 400 degrees. Remove chicken from marinade; discard bag and marinade. Place chicken in a greased 9-by-13-inch baking pan. Roast, uncovered, for 10 to 15 minutes or internal temperature reaches 165 degrees.
  4. Meanwhile, microwave vegetables, covered, on HIGH for 2 to 3 minutes or until tender, stirring halfway through. Stir remaining 2 tablespoons olive oil and 2 tablespoons parsley into vegetables.
  5. Thinly slice chicken breasts into strips and serve over vegetables with lemon wedges.
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