Instructions
- In a large bowl or shallow plate, season 2 chicken breasts with 1 pinch salt and 1 pinch black pepper. Set aside.2 chicken breasts, 1 pinch salt, 1 pinch black pepper
- Heat 2 tablespoon of the butter in a large skillet over medium-high heat. Once melted, add 1 teaspoon red chili pepper flakes and roast for 1 minute. Then add chicken strips in one layer and cook for one minute without stirring.1 teaspoon red chili pepper flakes
- Add 1½ tablespoons garlic powder, then stir up the chicken strips to cook on the other side for a couple of minutes, until almost cooked through. Make sure not to overcook chicken to avoid it becoming dry. Remove from the skillet and set aside on a plate.1½ tablespoons garlic powder
- In the same skillet, melt the 2 remaining tablespoons butter, then stir in 1½ tablespoons lemon juice, ½ tablespoon lemon zest,1 teaspoon Dijon mustard,¼ teaspoon paprika, and ¼ cup chicken broth. Bring to a simmer and allow the sauce to reduce for 2 to 3 minutes, stirring regularly.1½ tablespoons lemon juice, ½ tablespoon lemon zest, 1 teaspoon Dijon mustard, ¼ teaspoon paprika, ¼ cup chicken broth
- Stir in 1 tablespoon Italian seasoning, 1 tablespoon chives, and 1 teaspoon thyme, then add 10 ounces zucchini noodles and toss for 2 or 3 minutes, until the noodles are cooked through and the sauce has reduced a bit.1 tablespoon Italian seasoning, 1 tablespoon chives, 1 teaspoon thyme
- Return the cooked chicken strips to the pan and cook for another minute. Serve butter chicken with zucchini noodles immediately, and enjoy!10 ounces zucchini noodles
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Per serving: Calories 202, Protein 13 g, Carbohydrates 6.7 g, Fat 14.3 g 
