Chicken in lemon-basil sauce with zucchini noodles
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 460, total fat 22 G., saturated fats 8 G., proteins 49 G., carbohydrates 15 G., fiber 2 G., cholesterol 168 mg, sodium 277 mg, sugar 5 G.
Calories 460, total fat 22 G., saturated fats 8 G., proteins 49 G., carbohydrates 15 G., fiber 2 G., cholesterol 168 mg, sodium 277 mg, sugar 5 G.
Chicken breasts in a refreshing lemon-basil sauce with zucchini noodles are the perfect light dinner. It's healthy, low-carb, high-protein, and quick to prepare, yet the flavor is sure to impress. The chicken breasts are dredged in flour and pan-fried whole to lock in all the juices. Finish them in a lemon-basil sauce and serve sliced with fried zucchini noodles (you can buy pre-made noodles, or you can make your own using a spiralizer or a Korean carrot grater).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 boneless, skinless chicken breasts (170-220 g each)
- 1/4 tbsp. + 1 tbsp. l. flour
- 2 tablespoons extra-virgin olive oil
- Half a shallot, finely chopped
- 0.5 cup torn fresh basil + 2 tsp finely chopped stems
- 3/4 cup lightly salted chicken broth
- Grated zest and juice of 1 lemon
- 3 tablespoons chilled unsalted butter
- 700 g of zucchini noodles
- Red pepper flakes, for sprinkling
We recommend
Recipes with similar ingredients: chicken breasts, zucchini, lemon zest, basil
Cooking the dish according to the recipe:
- Place 1/4 cup flour on a large plate and spread it out. Season the chicken with salt and black pepper, then dredge it in the flour and shake off any excess.
- Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden brown and almost cooked through, 5-6 minutes per side.
- Move the chicken to the sides of the pan, add the shallots and basil stems to the center of the pan, and cook until softened but not browned, about 1 minute. Add the remaining 1 tablespoon flour and cook for 1 minute.
- Add the chicken broth and lemon juice and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat and cook, turning the chicken occasionally, until cooked through and the sauce has thickened, 3 to 4 minutes.
- Turn off the heat and stir in 2 tablespoons of butter until melted. Add the lemon zest and season with salt and pepper to taste.
- In a large nonstick skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add the zucchini noodles, season with salt and pepper, and cook, stirring occasionally, until tender, 2-3 minutes. Stir in half the torn basil.
- Divide the zucchini noodles among bowls and top with the chicken, lemon sauce, remaining basil, and red pepper flakes.
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