Chimichurri chicken with zoodles

Chimichurri chicken with zoodles

Chimichurri is traditionally served with beef, but we're lightening things up today with our versatile skillet chicken. Slicing the chicken breasts into thinner cutlets speeds up the cooking time, and we're all hungry so let's get to it! Serve this lovely combination with zoodles, cooked or raw, for a quick, delicious keto meal.

Chimichurri chicken with zoodles

Chimichurri is traditionally served with beef, but we're lightening things up today with our versatile skillet chicken. Slicing the chicken breasts into thinner cutlets speeds up the cooking time, and we're all hungry so let's get to it! Serve this lovely combination with zoodles, cooked or raw, for a quick, delicious keto meal.
USMetric
2 servingservings

Ingredients

Skillet chicken breast
  • 2 (1 lb) 2 (450 g) chicken breast 8 oz (230 g) eachchicken breasts 8 oz (230 g) each
  • salt and ground black pepper
  • ½ tbsp ½ tbsp olive oil
Chimichurri
  • ½ ½ lemon, the juice and the zestlemons, the juice and the zest
  • ½ (2½ oz.) ½ (70 g) yellow bell pepperyellow bell peppers or green bell peppergreen bell peppers
  • 1 1 green chili peppergreen chili peppers
  • 13 cup 80 ml olive oil
  • ¼ cup (18 oz.) 60 ml (4 g) chopped fresh parsley
  • 1 1 finely chopped garlic clovefinely chopped garlic cloves
  • salt and ground black pepper
Zoodles (zucchini noodles)
  • 1 lb 450 g zucchini
  • ½ tbsp ½ tbsp olive oil
  • salt and ground black pepper
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Instructions

Instructions are for 2 servings. Please modify as needed.

    Skillet chicken breast

  1. To speed up the cooking process, slice the chicken breasts horizontally and lengthwise into thin cutlets.
  2. Season both sides of the chicken with salt, ground black pepper, and seasoning of choice.
  3. Heat a large skillet over medium-high heat. Add the oil or butter to the skillet when hot. Carefully place the chicken breasts in the skillet and cook for about 4 minutes on each side. The chicken is ready to serve when the inside is no longer pink.
  4. Chimichurri

  5. Wash the lemon and grate the zest. Only grate the yellow part of the peel, not the white pith underneath; this is bitter-tasting. Squeeze the lemon juice into a tall bowl or beaker, and add the zest.
  6. Split open the bell pepper and chili and remove the seeds. Finely chop both and add to the bowl. Add all other ingredients.
  7. Mix with an immersion blender until the sauce reaches the desired consistency.
  8. Zoodles (Zucchini noodles)

  9. Cut the zucchini in half lengthwise.
  10. Slice into ribbons using a potato peeler, or use a spiralizer to make zoodles.
  11. Boil them quickly in salted water for no longer than a minute and drain well. You can also eat them raw. Drizzle with olive oil, salt, and pepper to taste. Toss to combine.
  12. Spoon the chimichurri over the chicken and zoodles before serving.
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