Lemon Herb Chicken With Zucchini Pasta And Ricotta

Name: Lemon Herb Chicken With Zucchini Pasta And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breast halves - cut into strips; 4 cloves garlic, minced; lemon, zested; 1 tablespoon chopped fresh chives; 1 teaspoon fresh thyme; 1 teaspoon fresh oregano; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 cup olive oil, plus more for pan; 4 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler; 1 pinch red pepper flakes; salt and ground black pepper to taste; 1 1/2 cups ricotta cheese; 4 fresh basil leaves, chopped; lemon, juiced; 2 fresh tomatoes, diced

Servings: persons

4 skinless, boneless chicken breast halves - cut into strips
4 cloves garlic, minced
lemon, zested
1 tablespoon chopped fresh chives
1 teaspoon fresh thyme
1 teaspoon fresh oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil, plus more for pan
4 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
1 pinch red pepper flakes
salt and ground black pepper to taste
1 1/2 cups ricotta cheese
4 fresh basil leaves, chopped
lemon, juiced
2 fresh tomatoes, diced

1
["Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
2
Watch Now", "Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
3
Watch Now", "Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
4
Watch Now", "Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.
5
Watch Now"]

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 skinless, boneless chicken breast halves - cut into strips, 4 cloves garlic, minced, lemon, zested, 1 tablespoon chopped fresh chives, and more.

Yes, Lemon Herb Chicken With Zucchini Pasta And Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!