Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 4 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp fresh parsley, chopped
  • 4 cups zucchini noodles
  • 1/2 lemon, juiced
  • 1/4 cup grated parmesan cheese

Instructions:

  1. Pat the chicken pieces completely dry with paper towels. Toss the chicken in a bowl with sea salt, black pepper, and smoked paprika until evenly coated.
  2. Heat the avocado oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and sear undisturbed for 3–4 minutes until a golden-brown crust forms.
  3. Flip the chicken and cook for another 3 minutes. Reduce heat to medium-low. Add the butter and minced garlic, stirring for 1 minute until fragrant. Toss in zucchini noodles and lemon juice, cooking for 2 minutes until tender. Garnish with parsley and parmesan.