Cowboy Chicken with Zucchini


3 skinless and boneless chicken breasts cut into strips

4 medium zucchinis

4 tablespoons butter, divided

1/2 lemon

4 cloves garlic, crushed

1 tablespoon brown mustard

A pinch of cayenne pepper

1/4 teaspoon paprika

1/4 cup chicken broth

1 tablespoon hot sauce

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh chives

2 teaspoons thyme, minced

1/4 teaspoon crushed red pepper flakes

Sea salt

fresh ground black pepper

lemon slices, for garnish

Season and combine chicken strips with salt and pepper. Set aside.

Make the zucchini noodles using a spiralizer or a julienne peeler. Set aside in a bowl.

Heat 1 tablespoon butter in a large skillet over medium-high heat. Once melted, add the chicken strips in one layer and cook for one minute without stirring.

Add crushed garlic, pepper flakes, chicken strips and stir cook 2 minutes, until almost cooked through. Remove from fry pan and set aside.

In the same fry pan, melt 3 tablespoons butter, stir in lemon juice and zest, mustard, hot sauce, cayenne, paprika, and chicken broth. Bring to a simmer and allow to cook for 2-3 minutes, stirring regularly.

Add fresh parsley, chopped chives, crushed thyme, then add zucchini noodles and toss for 3 minutes, until zucchini are cooked through. Return chicken strips back to the fry pan and cook for 1 minute.

Serve your cowboy chicken with zucchini noodles, garnished with herbs, pepper flakes, and lemon slices.
Thanks for Shopping at Glen Ellen Village Market!

Return to Recipes