YOUR SOLIN GENERATED RECIPE
Garlic-Butter Zucchini Noodles with Herb-Roasted Chicken
Savor the delightful blend of herb-roasted chicken paired with silky zucchini noodles dressed in a luscious garlic-butter sauce. This dish delivers a vibrant mix of fresh herbs, zesty lemon, and rich butter, balancing lean protein with low-carb vegetables for a satisfying meal that hits your macro goals.
INGREDIENTS
5 ounces Chicken Breast
2 medium Zucchini (spiralized)
1 tablespoon Unsalted Butter
2 cloves Garlic
1 teaspoon Fresh Rosemary
1 teaspoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F. Pat the chicken breast dry and season with salt, pepper, and the chopped fresh rosemary. Place the chicken on a baking tray lined with parchment paper.
Roast the chicken in the oven for 20-25 minutes, or until the internal temperature reaches 165°F. Remove from the oven and let rest for a few minutes before slicing.
While the chicken is roasting, spiralize the zucchini into noodles. Set aside.
In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant, careful not to burn the garlic.
Add the zucchini noodles to the skillet, tossing them gently in the garlic butter to coat. Sauté the noodles for 2-3 minutes until they are just tender but still crisp.
Squeeze a teaspoon of fresh lemon juice over the noodles for a bright, zesty finish. Season with a pinch of salt and black pepper as desired.
Slice the roasted chicken into strips and serve atop or alongside the zucchini noodles. Enjoy your balanced, protein-packed meal!