-
1
In a medium bowl, whisk together Greek yogurt, lemon juice, honey, chia seeds, olive oil, garlic and a pinch of salt and pepper.
-
2
Place chicken into bowl and spoon mixture over top so it is well covered.
-
3
Cover bowl and refrigerate for at least 2 hours.
-
4
Once chicken has marinated, heat oven to 350 degrees F and pour chicken, along with yogurt mixture, into small baking dish.
-
5
Bake until chicken is no longer pink throughout, about 2530 minutes.
-
6
Cover and set aside for 5 minutes to let rest.
-
7
While the chicken cooks, spiralize zucchini noodles using 3mm blade of spiralzer (you can also use a mandoline if you dont have a spiralzer.)
-
8
Place noodles into a strainer and set over a medium bowl.
-
9
Lightly sprinkle zucchini noodles with salt and let strain for 30 minutes to release water, stirring around every so often.
-
10
To assemble, squeeze out as much remaining liquid from zucchini noodles as you can and place into a bowl.
-
11
Drizzle with a little bit of olive oil and squeeze of fresh lime juice.
-
12
Toss to evenly coat and divide between plates.
-
13
Place chicken on top of the zucchini noodles and whisk sauce until it begins to come together (it will be a little clumpy).
-
14
Divide sauce over top of each plate.
-
15
Sprinkle with feta cheese, parsley and devour.
