Lemon Pepper Chicken with Spinach & Zucchini Noodles

Lemon Pepper Chicken with Spinach & Zucchini Noodles by

Smokin' Joe Lasher

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Shopping List

  • 3 boneless skinless chicken breasts or 1.5 lb chicken tenders
  • 4 tbsp. olive oil
  • Laura Lynn Lemon Pepper Seasoning
  • Salt and pepper to taste
  • 3 large zucchini spiralized
  • Minced garlic
  • 4 cups baby spinach
  • 1/4 cup shredded parmesan cheese

 

Instructions

Oven Instructions:

  • Preheat your oven to 425 degrees F.
  • Place the chicken breasts in a baking dish and coat both sides with 2 tablespoons of the avocado oil.
  • Sprinkle the lemon pepper seasoning on both sides of the chicken.
  • Cook the chicken for 20-30 minutes or until a digital thermometer reaches 165 degrees F.
  • Remove the chicken from the oven, let sit for 2-3 minutes, then dice it up.

SAUTÉED/GRIDDLE INSTRUCTIONS:

  • Cut raw chicken into cubes and place in freezer bag with 2 tbsp. olive oil
  • Sprinkle liberally with lemon pepper seasoning and mix thoroughly.
  • Place freezer bag in refrigerator for at least an hour.
  • Heat large skillet or griddle with two table Spoons olive oil and quick sautée chicken until done.
  • Heat 2 tablespoons of olive oil in a large sauté pan on medium heat. Add the minced garlic and stir for 30 seconds. Then add the baby spinach and stir until it's wilted down, about 3-4 minutes.
  • Once all of the spinach has wilted down, add the zucchini noodles and diced chicken. Stir together for 1-2 minutes.
  • Add a portion of the zucchini noodles to plate and sprinkle with fresh parmesan cheese and cracked black pepper.