Lemon basil chicken with zucchini pappardelle
Delight in the fresh, vibrant flavors of Lemon Basil Chicken with Zucchini Pappardelle. Hand-torn basil, zesty lemon, and tender garlic-infused chicken come together over velvety ribbons of zucchini, creating a light yet satisfying meal perfect for any occasion. Ready in under 30 minutes!
- 24 May 2024
- Cook time 30 min
- Prep time 20 min
- 4 Servings
- 7 Ingredients
Lemon Basil Chicken with Zucchini Pappardelle is a light and refreshing dish that's perfect for any time of the year. This recipe combines the zesty flavor of lemon, the fragrant aroma of basil, and tender chicken breast served atop wide ribbons of zucchini. Not only is it delicious, but it's also a healthy option that's both gluten-free and low in carbs. Let's get started on making this delightful meal!
Ingredients:
Instructions:
- Mince the Garlic: Peel and finely mince the 2 garlic cloves.
- Spiralize the Zucchini: Wash the zucchinis and cut off the ends. Use a spiralizer or vegetable peeler to create long, thin strips of zucchini, resembling pappardelle noodles. Set aside.
- Zest and Juice the Lemon: Zest the lemon, then cut it in half and squeeze out the juice. Set both the zest and juice aside.
- Chop the Basil: Wash and roughly chop the basil leaves. Reserve a small amount for garnish.
- Heat the Oil: In a large skillet, heat 1 tbsp of olive oil over medium-high heat.
- Season the Chicken: Season the 4 chicken breasts with salt and pepper to taste.
- Sauté the Garlic: Add the minced garlic to the skillet and cook, stirring constantly, until fragrant and golden (about 1 minute).
- Cook the Chicken: Add the chicken breasts to the skillet. Cook for 6-7 minutes on each side, or until the chicken is cooked through and has a nice golden-brown crust.
- Rest the Chicken: Remove the chicken from the skillet and set aside to rest.
- Sauté the Zucchini: In the same skillet, add the zucchini strips. Sauté for 2-3 minutes, just until they begin to soften.
- Add Liquid: Add 2 tbsp of water to the skillet to help wilt the zucchini.
- Combine Flavors: Add the lemon zest and juice to the skillet, stirring to combine. Let cook for another minute.
- Add Basil: Stir in most of the chopped basil, reserving some for garnish, and cook for another 1-2 minutes, until the basil is wilted and the zucchini is tender but not mushy.
- Slice the Chicken: Slice the cooked chicken breasts into strips.
- Plate the Dish: Divide the zucchini pappardelle among four plates. Top with the sliced chicken.
- Garnish: Sprinkle with the reserved basil leaves.
Tips:
- Make sure to slice the zucchini into even ribbons for consistent cooking.
- Always zest your lemon before juicing to avoid any difficulties in zesting a juiced lemon.
- If you don't have a spiralizer or mandoline, you can use a vegetable peeler to create thin strips of zucchini.
- Cook the chicken breasts until they reach an internal temperature of 165°F (75°C) to ensure they are fully cooked without being dry.
- Fresh basil leaves are key to this recipe, but if you don't have them, you can substitute with 1 tablespoon of dried basil.
- For an extra burst of flavor, add a pinch of red pepper flakes to the dish.
- Serve immediately after preparation to enjoy the best texture and flavor.
There you have it—a simple yet flavorful Lemon Basil Chicken with Zucchini Pappardelle. This dish is sure to impress with its fresh ingredients and vibrant flavors. Whether you're cooking for a family dinner or entertaining guests, this recipe is a winner. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 33g | 23% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 1.87g | 5% |
| Sugar 3.16g | 3% |
| Fat | |
| Fat 8g | 9% |
| Saturated 1.39g | 5% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 130mg | 24% |
| Vitamin B1 0.20mg | 16% |
| Vitamin B2 0.36mg | 28% |
| Vitamin B3 14mg | 90% |
| Vitamin B6 1.39mg | 81% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.30ug | 13% |
| Vitamin C 33mg | 37% |
| Vitamin E 1.02mg | 7% |
| Vitamin K 30ug | 24% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 1.28mg | 12% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 360mg | 28% |
| Potassium, K 800mg | 24% |
| Selenium, Se 33ug | 61% |
| Sodium, Na 77mg | 5% |
| Zinc, Zn 1.38mg | 13% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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