Description
This healthy low-carb Chicken Zucchini Skillet in a deliciously flavored light broth with vine tomatoes and mushrooms only takes 30-minutes to make!
Ingredients
- 4 Chicken Breasts
- 1 Lemon
- Sea Salt And Pepper, To Taste
- 1 Tablespoon Oregano
- 3 cloves Garlic, Pressed
- ½ cups Gluten-free All-purpose Flour
- 3 Tablespoons Olive Oil, Divided
- 1 cup Crimini Mushrooms
- 2 Vine Tomatoes, Quartered
- 1 cup Zucchini Chunks
- 2 cups Zucchini Noodles
Preparation
Wash and pat dry chicken with paper towels. Squeeze lemon juice over the chicken and transfer the chicken breasts to a large plate. Season chicken with sea salt, pepper, oregano and fresh pressed (or minced) garlic on both sides. Cover chicken in a thin layer of flour.
In a large skillet, heat 2 tablespoons olive oil. Add chicken and cook for about 7–8 minutes on each side. Remove chicken from skillet and set aside.
Toss in mushrooms, tomatoes and zucchini chunks. Add remaining 1 tablespoon olive oil. Sauté 2–3 minutes then add zucchini noodles. The zucchini will release moisture, which will turn into a delicious sauce on the bottom of the pan. Feel free to add more salt and ground pepper at this point.
Form four pockets between the veggies and zoodles and place chicken back in the pan. Cover and simmer for 5 minutes. Turn stove off and serve.
