Gluten-Free Lemon Herb Chicken with Zucchini Noodles

aka The Garden Glow-Up

Going gluten-free meant saying goodbye to a lot of my favorite pasta dishes — or so I thought. The first time I spiralized a zucchini and tossed it with a really good lemon garlic sauce, I realized I’d been sleeping on zoodles for way too long. This recipe is my weeknight hero: golden, juicy chicken with a bright lemon herb punch, piled on top of tender-crisp zucchini noodles that actually have flavor and texture. My girlfriend, who is definitely not gluten-free, requests this more than any other dinner I make. That’s when you know you’ve got a keeper.

Ingredients

Chicken

• 2 boneless, skinless chicken breasts (about 6-8 oz each), pounded to even 3/4-inch thickness
• 1 tablespoon avocado oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper, freshly ground
• Zest of 1 lemon

Zucchini Noodles

• 3 medium zucchini (about 1.5 lbs total), spiralized into noodles
• 1 tablespoon extra virgin olive oil
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, thinly sliced
• Pinch of red pepper flakes

Lemon Garlic Sauce

• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1 tablespoon fresh basil, thinly sliced (chiffonade)
• 1 tablespoon fresh parsley, finely chopped
• Pinch of sea salt

Instructions

1. Season the chicken: Pat chicken breasts completely dry with paper towels (moisture is the enemy of a good sear). In a small bowl, combine garlic powder, oregano, smoked paprika, salt, pepper, and lemon zest. Rub the spice mixture evenly over both sides of each chicken breast.
2. Sear the chicken: Heat avocado oil in a large skillet over medium-high heat until the oil just begins to smoke, about 2 minutes. Place chicken breasts in the pan — you should hear an immediate, aggressive sizzle. Cook undisturbed for 5-6 minutes until the bottom is deeply golden and releases easily from the pan. Flip and cook another 4-5 minutes until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and rest for 5 minutes before slicing.
3. Make the sauce: While chicken rests, whisk together lemon juice, olive oil, garlic, basil, parsley, and salt in a small bowl. Set aside — the flavors will meld as it sits.
4. Cook the zucchini noodles: In the same skillet (don’t wipe it — those chicken bits are flavor gold), add olive oil over medium heat. Add sliced garlic and red pepper flakes, stirring for 30 seconds. Add cherry tomato halves cut-side down and cook 2 minutes until slightly blistered. Add the spiralized zucchini noodles and toss with tongs for 2-3 minutes until just tender but still slightly firm — do NOT overcook or they’ll turn to mush and release water.
5. Assemble and serve: Divide zucchini noodles between 2 plates. Slice the rested chicken on the diagonal into 1/2-inch strips and fan over the noodles. Spoon the lemon garlic sauce generously over everything. Finish with extra fresh basil and a crack of black pepper.

Tips

• Pounding the chicken to even thickness is crucial — uneven breasts cook unevenly, leaving you with dry edges and raw centers. Use a meat mallet or the bottom of a heavy pan, covered with plastic wrap.
• If your zucchini noodles release a lot of water, salt them and let them sit in a colander for 10 minutes before cooking, then pat dry.
• No spiralizer? Use a julienne peeler or buy pre-spiralized zucchini noodles from the produce section.
• This recipe works beautifully with shrimp instead of chicken — sear 1 lb of jumbo shrimp for 2 minutes per side.