2 chicken breasts (about 15 oz / 425 gr), cut into 1-inch cubes
4 tablespoons fresh parsley, chopped
1 cup cherry tomatoes, quartered
4 clove garlic, minced
3 tablespoons olive oil, divided
Juice of 1 lemon
1 teaspoon fine grain salt
Ground black pepper to taste
Grated non dairy parmesan cheese
Pinch of red pepper flakes (optional)
Using a spiralizer create zucchini spaghetti; Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
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.
Wipe the pan and heat one tablespoon of olive oil, when sizzling add chicken cubes and cook until browned on all sides, about 8 minutes.
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.
In the meantime in a small bowl, combine lemon juice, the remaining tablespoon of olive oil, garlic, salt, and pepper.
Add zoodles to the pan along with the lemon juice mixture. Stir until everything is combined and heated through. Sprinkle with Parmesan cheese and red pepper flakes (if using) and serve!