Sautéed Lemon-Garlic Chicken with Zucchini Noodles

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Sautéed with bright lemon and garlic, served atop fresh zucchini noodles for a light, low-carb meal. This chicken recipe (low carb, gluten free), ready in about 30 minutes, pairs chicken breast, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Ingredients

• 2 pieces (6 oz each) chicken breast
• 2 tbsp olive oil
• 3 cloves, minced garlic cloves
• 2 tbsp lemon juice
• 3 medium, spiralized into noodles zucchini
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Pat dry 2 chicken breasts (6 oz each), season both sides with 1 tsp salt and 1/2 tsp black pepper. Add chicken to skillet and cook 5-6 minutes per side until golden and cooked through, reaching internal temperature of 165°F. Remove chicken and set aside.
2. Step 2: In the same skillet, reduce heat to medium, add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Pour in 2 tbsp lemon juice, scraping up any browned bits from the pan, simmer for 1 minute.
3. Step 3: Add 3 spiralized medium zucchinis (zoodles) to the skillet, tossing gently to coat in the lemon-garlic sauce. Cook for 2-3 minutes until the zucchini noodles are slightly tender but still crisp.
4. Step 4: Slice the cooked chicken breasts into strips and return to the skillet, tossing everything together for 1 minute to combine flavors. Garnish with 2 tbsp chopped fresh parsley and serve immediately.