Crispy Lemon-Garlic Chicken with Zucchini Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A high-protein keto meal featuring perfectly seared chicken breasts and zucchini noodles tossed in a bright lemon-garlic sauce, ready in under 30 minutes. This american-inspired keto (keto, high protein) ready in about 35 minutes pairs boneless skinless chicken breasts, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (13 ratings) Prep: 15 min Cook: 20 min Serves 2 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season the 12 oz chicken breasts with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika, then set aside.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate.
  3. Step 3: In the same skillet, add the remaining 1 tbsp olive oil and 3 minced garlic cloves. Sauté for 1 minute until fragrant, then add the 12 oz spiralized zucchini noodles. Cook for 5 minutes, stirring occasionally, until tender but still crisp.
  4. Step 4: Stir in the zest and juice of 1 lemon, 1 tbsp butter, and 2 tbsp chopped parsley. Cook for 1 minute until butter melts and sauce coats the zucchini.
  5. Step 5: Slice the 12 oz cooked chicken and arrange over the zucchini noodles. Serve immediately while hot.

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Frequently asked questions

How long does Crispy Lemon-Garlic Chicken with Zucchini Noodles take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crispy Lemon-Garlic Chicken with Zucchini Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.

Can I substitute ingredients in Crispy Lemon-Garlic Chicken with Zucchini Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Lemon-Garlic Chicken with Zucchini Noodles for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crispy Lemon-Garlic Chicken with Zucchini Noodles keto?

Yes — this recipe is tagged keto, high protein, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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