30-Minute Juicy Garlic Butter Chicken Bites with Zucchini Noodles
Prepare delicious 30 minutes Garlic Butter Chicken Bites with Zucchini Noodles, a low-carb, flavorful dish perfect for weeknight dinners.
Equipment
- Skillet
- Spiralizer
- Mixing bowl
Ingredients
For the Chicken
- 1 pound Boneless, skinless chicken breasts Substitute with turkey for a leaner option.
- 2 tablespoons Olive oil Avocado oil is a great alternative.
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon Hot sauce Sriracha recommended.
For the Zoodles
- 2 medium Zucchini Alternatively, use store-bought zucchini noodles.
For the Garlic Butter Sauce
- 4 tablespoons Butter Substitute with olive oil for a dairy-free option.
- 4 cloves Minced garlic Fresh is best.
- 1 cup Low-sodium chicken broth Vegetable broth is a great vegetarian option.
- 2 tablespoons Lemon juice Fresh lemon juice preferred.
- 2 tablespoons Minced parsley Swap with cilantro if desired.
- 1 teaspoon Fresh thyme leaves Dried thyme works in a pinch.
- 1/2 teaspoon Crushed red chili pepper flakes Optional for heat.
Instructions
Preparation Steps
- In a bowl, combine chicken with olive oil, salt, pepper, garlic powder, Italian seasoning, and hot sauce. Marinate in the refrigerator for at least 30 minutes.
- Rinse the zucchini and spiralize it into noodles.
- Heat butter in a skillet over medium-low heat and sauté the marinated chicken until golden brown.
- Melt remaining butter in the skillet after chicken is cooked. Add lemon juice, chicken broth, and hot sauce; simmer for 1-2 minutes.
- Stir in minced garlic and parsley, then add zucchini noodles. Toss gently for 2-3 minutes until tender.
- Add the cooked chicken back to the skillet, tossing to coat. Heat through and serve garnished with parsley, thyme, chili flakes, and lemon slices.
Notes
Store in separate airtight containers in the fridge for up to 2 days. Freeze chicken bites for up to 3 months. Reheat in a skillet with chicken broth.