Lemon Garlic Chicken Zoodles

Lemon Garlic Chicken Zoodles:

Ingredients: 6 zucchini 2 six oz. chicken breasts (cooked), cut into 1-inch cubes 4 tablespoons fresh parsley, chopped 1 cup Heirloom tomatoes, quartered 1 clove garlic, minced Juice of 1 lemon 1 teaspoon fine grain salt Ground black pepper to taste Grated parmesan cheese (Phase 2 option)

Directions: Using a spiralizer create zucchini spaghetti. If you don’t have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. Spray non-stick spray on to a pan. Once hot, add zucchini noodles and cook for about 2 minutes, until zucchini noodles (“zoodles”) are tender but still retain some crunch. Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan. Add cooked, diced chicken breast to the zoodle pan. Add tomatoes and parsley, lower to a simmer and cook for 5 minutes, or until tomatoes start to break down and release some of their juice. In the meantime in a small bowl combine lemon juice, garlic, salt, and lemon pepper. Add zoodles to the pan alongside the lemon juice mixture. Stir until everything is combined and heated through. Phase 2: Sprinkle shredded Parmesan cheese on top and use olive oil for lemon juice mixture.