Instructions
Step 1 Heat 1 tablespoon of olive oil in a large skillet over medium heat.
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Step 2 Season the chicken strips with salt, pepper, paprika, and Italian seasoning.
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Step 3 Add the chicken to the skillet and cook for 5–7 minutes until golden brown and fully cooked.
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Step 4 Add the minced garlic and butter to the skillet and sauté for about 1 minute until fragrant.
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Step 5 Stir in the lemon zest and fresh lemon juice, tossing the chicken to coat well.
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Step 6 In a separate pan, heat the remaining olive oil and lightly sauté the zucchini noodles for 2–3 minutes until just tender.
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Step 7 Combine the zucchini noodles with the lemon garlic chicken and toss gently.
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Step 8 Sprinkle Parmesan cheese, chopped parsley, and optional red pepper flakes on top.
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Step 9 Serve immediately with fresh lemon wedges for extra brightness.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm the dish gently in a skillet over medium-low heat to avoid overcooking the zucchini noodles. You can also microwave it in short intervals, stirring between each interval. If the noodles release excess moisture, simply drain lightly before reheating.
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