Ingredients

• 6 zucchini
• 2 six oz chicken breasts (cooked), cut into 1-inch cubes
• 4 tablespoons fresh parsley, chopped
• 1 cup heirloom tomatoes, quartered
• 1 clove garlic, minced
• Juice of 1 lemon
• 1 teaspoon fine grain salt
• Ground black pepper to taste
• PHASE 2: Grated Parmesan cheese

Directions

1. Using a spiralizer, create zucchini spaghetti. If you don’t have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini.
2. Spray non-stick spray on to a pan.
3. Once hot, add zucchini noodles and cook for about 2 minutes, until zucchini noodles (“zoodles”) are tender but still retain some crunch.
4. Let the noodles rest for about 3 minutes so that they can release all of the moisture.
5. Transfer noodles to a colander and drain the excess water from the pan.
6. Add cooked, diced chicken breast to the zoodle pan.
7. Add tomatoes and parsley, lower to a simmer and cook for 5 minutes, or until tomatoes start to break down and release some of their juice.
8. In the meantime in a small bowl combine lemon juice, garlic, salt, and lemon pepper.
9. Add zoodles to the pan alongside the lemon juice mixture.
10. Stir until everything is combined and heated through.
11. PHASE 2: Sprinkle shredded Parmesan cheese on top and use olive oil for lemon juice mixture.