Ingredients:
Zucchini noodles (1 bag)
6 mini sweet bell peppers
1.5 cups of chopped broccoli
1 yellow squash
3 chicken breasts (4 oz each)
1/2 large red onion (or 1 small)
1/2 cup shredded carrot
1 lemon
1 cup fresh spinach
1 medium tomato
2 tbsp vegetable oil
1 tsp fresh garlic
1 green onion (to top with)
Lemon pepper to taste
Salt & pepper to taste
Sriracha (optional)
Directions:
Cook zucchini noodles according to package directions (on the stove)
Once the zucchini noodles have cooked, there should be excess water in the pan as well. Turn your heat to low, chop all your veggies (broccoli, squash, red onion, spinach, tomato, peppers) and add them to the pan once the noodles are cooked. Also add 1 tsp of fresh garlic. Cover with a lid and let them simmer/ lightly cook while you cook your chicken.
Slice your chicken very thin and season with lemon pepper and salt.
Add a little oil to the bottom of the pan, and turn it on high. Let the chicken sear on both sides until they are golden brown on each side. Turn the heat down to medium-low and let it cook slowly until its cooked through.
Once your chicken is almost done cooking, squeeze half of a lemon over top of the chicken.
Squeeze the other half of the lemon into the veggie mixture and season with lemon pepper and salt (I like to go a little heavy on the lemon pepper because there are so many veggies).
When your chicken is done cooking, you're ready to eat!
Lay your veggies on the plate and then cut your chicken and add it to the top.
Serve with green onions on top as well as a lemon wedge.
Now... add the SRIRACHA! The sriracha is VERY spicy so if you don't like spice, I would skip this part all together! I like the spicy part of this dish to be optional so this is the only spicy part I added. I personally feel like it mixes perfectly with the lemon.
This entire dish is 831 calories and serves 3 people, making each serving 277 calories! Talk about a LOW calorie, filling and delicious dinner!
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