Super Easy Butter Chicken with Zucchini Noodles
This GORGEOUS 15-minute paleo dinner is simple, easily customizable and pretty much fail-proof. Golden, tender chicken strips and zoodles are cooked in a scrumptious sauce made from butter, lemon juice, Dijon, garlic and plenty of herbs, bringing so incredible flavors that you’ll want to sip it by the spoon!
INGREDIENTS:
INGREDIENTS:
- 3 chicken breasts, skinless and boneless, cut into strips
- 3 or 4 medium zucchinis
- 4 tablespoons butter, divided (grass-fed butter is best for this recipe)
- Juice and zest of half a lemon
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- Pinch of cayenne pepper
- 1/4 teaspoon paprika
- 1/4 cup (60ml) low-sodium chicken broth
- 1 tablespoon hot sauce of your choice (we used Sriracha)
- 2 tablespoon fresh chopped parsley
- 1 tablespoon freshly chopped chives
- 2 teaspoons minced thyme
- 1/4 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper
- Lemon slices, for garnish
- In a large bowl or shallow plate, season and combine chicken strips with salt, and pepper. Set aside.
- Wash and trim the ends of the zucchini. Make the zucchini noodles using a spiralizer or a julienne peeler. Set aside in a salad bowl.
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