Taco Chicken Tenders With Lemon
Garlic Butter Zucchini Noodles

Ingredients:

• 2 lbs chicken tenders or 3-4 boneless, skinless chicken breasts (cut into strips)
• 4-5 medium zucchini (rinsed and spiraled) or a pack of store bought Zucchini noodles
• 2 tsp butter (divided)
• 2 tbsp taco seasoning
• ¼ cup low sodium chicken broth
• juice of ½ lemon
• 1 tbsp fresh chopped parsley
• crushed red pepper chili flakes (optional)
• slices of lemon (for garnish)

Directions:

1. Combine chicken strips with taco seasoning. Allow sitting on the counter while prepping the other ingredients.
2. In the meantime, wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles, and then set aside.
3. Heat 2 tsp butter in a large skillet over medium-low heat. Gently stir-fry the chicken strips on all sides until golden brown. Remove the chicken from the skillet and set aside to a plate. You might have to work in batches to avoid crowding the pan and have steamed chicken instead of browned.
4. In the same skillet over medium-high, add lemon juice and chicken broth. Bring to a simmer and allow to reduce for 1-2 minutes, stirring regularly.
5. Stir in fresh parsley and minced garlic, then add the zucchini noodles and toss for 2-3 minutes to cook it up. Allow the cooking juices to reduce for 1 minute if the zucchini noodles render too much water. Add the taco chicken bites back to the pan and stir for another minute to reheat. Garnish with more parsley, crushed chili pepper, and lemon slices and serve immediately. Enjoy!!