Saturday, 26 July 2008

Lemon Chicken Zucchini Noodles

1/2 Cup Plain Greek yogurt
3+ Tbsp Fresh Lemon Juice
   + additional for drizzling
2+ tsp Honey
3/4 tsp Chia Seeds
1 tsp Olive Oil + additional
   for drizzling
1 tsp Garlic, minced
1 lb Chicken breasts cut into
   bite size chunks
2 large Zucchinis
1/2 cup roughly grated Feta
Minced Parsley, for garnish
  • In a medium bowl, whisk together the Greek yogurt, 3 Tbsp of lemon juice, honey, Chia seeds, 1 tsp Olive Oil, garlic and a pinch of salt and pepper. 
  • Place the chicken into the bowl and spoon the mixture over-top so it is well covered. Cover the bowl and refrigerate for at least 2 hours or overnight.
  • Once the chicken has marinated, heat your oven to 350 degree and pour the chicken, along with the yogurt mixture into a small baking dish. 
  • Bake until the chicken is no longer pink throughout, about 25-30 minutes. Cover and set aside for 5 minutes to let the meat rest.
  • While the chicken cooks (or long is OK), spiralize the zucchini noodles using the 3mm blade of your spiralizer (you can also use a mandolin if you don’t have a spiralizer.) 
  • Place the noodles into a strainer and set over top of a medium bowl. 
  • Lightly sprinkle the zucchini noodles with salt and let strain for 30+ minutes to release the water, stirring around every so often.
  • Squeeze out as much remaining liquid from the zucchini noodles as you can and place into a bowl. Drizzle with a little bit of olive oil and squeeze of fresh lime juice. 
  • Toss to evenly coat and divide between two plates.
  • Place the chicken on top of the zucchini noodles and whisk the sauce until it begins to come together (it will be a little lumpy) divide the sauce over top of each plate.
  • Sprinkle with feta cheese and parsley.