Lemon Garlic Zucchini Chicken Skillet

 

• 1 1/2 lbs boneless chicken thighs cut into 1” pieces*
• Sea salt and freshly ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 teaspoons Italian seasoning **divided 2+1
• 3 tablespoons ghee or olive oil divided
• 4 cloves garlic minced
• 4 medium zucchini cut in half lengthwise and sliced crosswise 1/2”
• Zest of one medium lemon
• Juice of one medium lemon

1. Season the chicken generously with the salt and pepper, then the onion and garlic powder and 2 teaspoons of the Italian seasoning blend. 
2. Heat a large skillet over medium high heat and add 2 tablespoons of the ghee or oil. Once sizzling hot, add the chicken in a single layer and allow one side to brown, then stir and continue to cook, stirring occasionally for another minute or two or until cooked through, then transfer to a plate.
3. Lower the heat to medium and add the remaining tablespoon of ghee, then add the zucchini. Season lightly with salt and pepper and the remaining teaspoon of Italian seasoning blend. Cook until barely softened, then add the garlic and cook another 30 seconds. Add the chicken back to the skillet followed by the lemon zest and juice. Stir and cook to heat through, then remove from heat.
4. Serve alone or over grain free noodles, or cauliflower rice to keep it low carb. Enjoy!

Peanut Chicken with Zucchini Noodles

• -2 Tablespoons sesame oil (you'll need more for the peanut sauce below)1
• -2 teaspoons minced or chopped garlic
• -1 cup shredded carrots
• -1 cup thinly sliced cabbage (I use red)
• -1 large bell pepper, thinly sliced (I use red)
• -3 large zucchini, spiralized into noodles4
• -2 large chicken breasts, cooked & shredded (about 2-3 cups)2
• Toppings: 1 Tablespoon sesame seeds, handful of cilantro, 1/2 cup peanuts, chopped green onion

Peanut Sauce:

• -1/2 cup creamy peanut butter
• -1/3 cup honey
• -1/3 cup soy sauce (I use reduced sodium)
• -2 Tablespoons sesame oil1
• -2 Tablespoons rice vinegar3
• -2 teaspoons fresh ginger, minced
• -1-2 teaspoons Sriracha or any hot chile sauce

1. Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage, and pepper slices. Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the peanut sauce, step 2, during this time.) Once tender, add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside. (*If your skillet isn't quite big enough, you can do this step in batches.)
2. Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined. I usually use 2 teaspoons of Sriracha, but use the amount of heat you like.
3. Once the sauce is heated through, pour over chicken/vegetables. Toss everything around until combined. Place on a serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately.
4. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.