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Chicken Scampi Zoodles

A healthy twist on traditional chicken scampi featuring zucchini noodles, cooked in a creamy garlic sauce for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds chicken breast Provides lean protein; can substitute with turkey or shrimp.
  • 1/3 cup gluten-free flour Coats the chicken for extra crispiness; regular flour can be used if gluten is not a concern.
  • 1 teaspoon Italian seasoning Enhances flavor; feel free to use your favorite herbs.
  • 1.5 teaspoons kosher salt (divided) Adds necessary seasoning; reduce quantity if using table salt.
  • 1/2 teaspoon ground black pepper Adds flavor; white pepper can be used for a milder taste.
  • 3 tablespoons olive oil (divided) For cooking; avocado oil is a great alternative.
  • 1 shallot chopped Adds a mild onion flavor; substitute with a small onion if needed.
  • 4-5 cloves garlic (minced) For that aromatic base; can reduce according to taste.
  • 1 cup chicken broth Adds depth to the sauce; vegetable broth is a great vegetarian substitute.
  • 1 large lemon (zest and juice) Brightens the dish; lime juice can serve as an alternative.
  • 1/2 cup Parmesan cheese (finely grated) A creamy, salty element; nutritional yeast is a vegan alternative.
  • 1/4 teaspoon red chili flakes Provides a hint of heat; omit for a milder dish.
  • 1 small bunch fresh parsley (chopped) Finishes the dish with color and flavor; basil or cilantro can work too.
  • 2 large zucchini (spiralized) The star of the show; other squashes can be used.

Method
 

Preparation
  1. Thoroughly wash the zucchini, trim off the ends, and use a spiralizer to create zucchini noodles.
  2. Cut the chicken breast into bite-sized pieces. Chop the shallot and mince the garlic; set aside.
  3. In a shallow bowl, combine gluten-free flour, Italian seasoning, 1 teaspoon of kosher salt, and black pepper.
  4. Transfer the flour mixture into a large resealable plastic bag, add chicken pieces, seal the bag, and shake well to coat.
Cooking
  1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil until it shimmers.
  2. Add the coated chicken into the skillet, cooking for 5-6 minutes until golden brown. Remove and keep warm.
  3. In the same skillet, add remaining olive oil, sauté shallot and garlic for 1-2 minutes until softened.
  4. Pour in chicken broth, lemon juice, and lemon zest. Lower heat and scrape browned bits from skillet.
  5. Return chicken to skillet and simmer in the sauce for 3-4 minutes.
  6. Stir in Parmesan cheese until the sauce thickens and coats the chicken.
  7. Immediately add zucchini noodles and cook for about 2 minutes, tossing until slightly softened.
  8. Serve zoodles in a dish, garnished with fresh parsley and a sprinkle of red chili flakes.

Notes

Serve hot with crusty bread and a simple salad. Store leftovers in an airtight container for up to 2 days. Freezing not ideal for zoodles, but chicken and sauce can be frozen separately.