Submitted by Jeanne Larson
About the cook: I am a wife, mom and recipe creator who has a passion for healthy living. I amalso a part-time middle school teacher who teaches a Farm to Table cooking class, Health and PE teacher. My side business is called Endurance Fit For Life, where I post daily healthy recipes, simple healthy food ideas, hiking trails, and family-friendly adventures. My goal is to get the word out to people that healthy eating does not have to be difficult. I aim to simplify healthy cooking in the kitchen for everyone!
About the dish: This meal is super easy to make, full of flavor and nutrients, and perfect for the whole family. An great mid-week meal that is quick, healthy and fills the bellies of everyone.
National Origin: American
Estimated Time: 30 to 60 Minutes
1 package gluten-free pasta noodles
2 large chicken breasts, cut and cubed
½ cup shredded zucchini (optional)
5 large garlic cloves, diced
½ small red onion, sliced
½ cup fresh lemon juice (2 large lemons)
1 Tbs. parsley
2 Tbs. basil
½ tsp. sea salt
Sprinkle of Parmesan cheese (optional)
2 Tbs. olive oil
First, cook the gluten-free pasta according to package directions. If you choose to add extra nutrients with the shredded zucchini, use a paper towel to remove the zucchini’s excess moisture. While the noodles are warm, add the zucchini and mix well. Then, set aside.
Next, cook the garlic and onion in a frying pan on low-to-medium heat until translucent. Add the cubed chicken, cover with a lid, and cook for 5-7 minutes. Add the lemon juice and herb seasoning and cook for another few minutes until the chicken is no longer pink inside. Turn off the heat, combine the noodles and the lemon chicken, and stir well. Sprinkle Parmesan cheese on the dish and serve warm.