Ingredients

• 6 small zucchini
• 2 chicken breasts (about 15 oz / 425 gr), cut into 1-inch cubes
• 4 tablespoons fresh parsley, chopped
• 1 cup heirloom tomatoes, quartered
• 1 clove garlic, minced
• Juice of 1 lemon
• Pinch of sea salt
• Ground black pepper to taste
• Pinch of red pepper flakes (optional)
• PHASE 2: 3 tsp. olive oil, divided
• PHASE 2: Grated Parmesan cheese

Directions

1. Using a spiralizer create zucchini spaghetti.
2. Heat one tsp. of olive oil in a large skillet over medium-high heat or use nonstick spray. Once hot, add zucchini noodles and cook for about 1-2 minutes, until zucchini noodles are tender but still retain some crunch and do not get soggy.
3. Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.
4. Wipe the pan and heat one tsp of olive oil, when sizzling add chicken cubes and cook until browned on all sides, about 8 minutes. You may also use nonstick oil spray.
5. 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.
6. In the meantime in a small bowl combine lemon juice, the remaining tsp of olive oil, garlic, salt, and pepper.
7. Add zoodles to the pan alongside the lemon juice mixture.
8. Stir until everything is combined and heated through. Sprinkle with Parmesan cheese and red pepper flakes (if using) and serve!