- 25 mins
- 70 mins
Ingredients
- 4 chicken breasts, boneless and skinless;
- 1/4 cup fresh basil, minced;
- 4 garlic cloves, minced;
- 2 tsp. paprika;
- 1/4 cup olive oil;
- Juice and zest of 1 lemon;
- Sea salt and freshly ground black pepper;
- 2 large zucchinis, spiralized;
- 6 tomatoes, diced;
- 1 cup tomato sauce;
- 1/2 onion, diced;
- 4 garlic cloves, minced;
- 2 tbsp. tomato paste;
- 1/2 cup fresh basil, chopped;
- 2 tbsp. olive oil;
- Sea salt and freshly ground black pepper
Preparation
Step 1
Preheat your oven to 425 F.
In a bowl, combine the olive oil, lemon zest, lemon juice, paprika, garlic, and basil; season with salt and pepper to taste.
Brush the chicken with the lemon-basil mixture evenly and place on a baking dish.
Cook the chicken 20 to 25 minutes or until cooked through.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
Add onions and garlic; cook for 5 minutes or until soft.
Add in the tomatoes, tomato sauce, tomato paste, basil, salt and pepper; stir to combine.
Simmer the sauce 12 to 15 minutes and adjust the seasoning as needed.
Add the zucchini to the tomato sauce and toss until well coated.
Cook 4 to 5 minutes or until the zoodles are soft.
Serve the chicken with the tomato sauce zoodles.