Lemon Herb Chicken with Zucchini Rice Pasta

This dish features tender chicken breasts marinated in a zesty lemon herb dressing, served over a delightful mix of zucchini spirals and rice. The combination of fresh herbs and lemon brightens the dish, while the zucchini adds a light, healthy twist. This recipe respects traditional cooking methods while introducing a creative touch by using zucchini as a pasta alternative, making it a great option for those looking for a low-carb meal.

Ingredients:

• 2 chicken breasts
• 2 medium zucchinis, spiralized
• 1 cup cooked rice
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper to create a marinade.
2. Add chicken breasts to the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes.
3. While the chicken marinates, spiralize the zucchinis and cook the rice according to package instructions.
4. In a large skillet over medium heat, cook the marinated chicken for about 6-7 minutes on each side or until cooked through and golden brown. Remove from the skillet and let rest.
5. In the same skillet, add the spiralized zucchini and sauté for 2-3 minutes until slightly softened.
6. Add the cooked rice to the skillet and toss with the zucchini until well combined. Season with salt and pepper to taste.
7. Slice the chicken and serve it on a bed of the zucchini rice pasta, garnished with fresh parsley.