Carrot Zoodle Pasta with Grilled Chicken
Grilled Herb Chicken Over Garlic Carrot Zoodles
Ingredients:
2 large carrots, spiralized
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon paprika
1/2 teaspoon dried oregano
Salt and black pepper to taste
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon lemon juice
1 tablespoon chopped parsley
2 tablespoons grated Parmesan (optional, omit for dairy-free)
Directions:
Preheat your grill or grill pan over medium-high heat.
Rub chicken breasts with half the olive oil, paprika, oregano, salt, and black pepper.
Grill chicken for 5–6 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C). Set aside to rest.
In a skillet, heat the remaining olive oil over medium heat. Add garlic and red pepper flakes; sauté for 30 seconds.
Add carrot zoodles and toss gently for 2–3 minutes until slightly tender but still crisp.
Remove from heat, drizzle with lemon juice, and toss in chopped parsley.
Slice grilled chicken thinly and serve over the carrot zoodles. Garnish with Parmesan if using.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 290 kcal | Servings: 2 servings