2 chicken breasts (about 15 oz), cut into 1-inch cubes
4 tbsp. fresh parsley, chopped
1 c. cherry tomatoes, quartered
1 clove garlic, minced
3 tbsp. olive oil, divided
Juice of 1 lemon
1 tsp. fine grain salt
Ground black pepper to taste
Grated parmesan cheese (or substitute nutritional yeast)
Pinch of red pepper flakes (optional)
Using a spiralizer create zucchini noodles. If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan. Wipe the pan and heat one tablespoon of olive oil, when sizzling add chicken cubes and cook until browned on all sides, about 8 minutes. Add tomatoes and parsley, lower to a simmer and cook for 5 minutes, or until tomatoes start to break down and release some of their juice. In the meantime, in a small bowl, combine lemon juice, the remaining tablespoon of olive oil, garlic, salt, and pepper. Add zoodles to the pan alongside the lemon juice mixture. Stir until everything is combined and heated through. Sprinkle with Parmesan cheese/nutritional yeast and red pepper flakes (if using) and serve!