A light yet flavorful dish. Perfect way to help use up your summer harvest.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.

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  • Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.

  • Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.

  • Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.

Nutrition Facts

298 calories; 16.8 g total fat; 65 mg cholesterol; 410 mg sodium. 11.4 g carbohydrates; 26.9 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/17/2016
We loved this recipe. It was so simple to make. I would suggest marinating chicken for at least 4 hours. I used 3 zucchini and 1 yellow squash but definitely needed more zoodles- It must depend on the size of the squash. Next time I will use more fresh basil. There was plenty of lemon flavor without the added squirt of lemon. LastlyI made sure my tomatoes were room temperature(I never refrigerate them) and sprinkled some fresh parmesan over each plate. Read More
(8)

Most helpful critical review

Rating: 3 stars
02/05/2018
Not sure what I did wrong but I found this pretty plain. I don't like chicken cooked in a pan on the stove (I find it rubbery) so I guess I should have known. The zoodles with ricotta were good just not very exciting. Read More
31 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/17/2016
We loved this recipe. It was so simple to make. I would suggest marinating chicken for at least 4 hours. I used 3 zucchini and 1 yellow squash but definitely needed more zoodles- It must depend on the size of the squash. Next time I will use more fresh basil. There was plenty of lemon flavor without the added squirt of lemon. LastlyI made sure my tomatoes were room temperature(I never refrigerate them) and sprinkled some fresh parmesan over each plate. Read More
(8)
Rating: 5 stars
05/17/2016
We loved this recipe. It was so simple to make. I would suggest marinating chicken for at least 4 hours. I used 3 zucchini and 1 yellow squash but definitely needed more zoodles- It must depend on the size of the squash. Next time I will use more fresh basil. There was plenty of lemon flavor without the added squirt of lemon. LastlyI made sure my tomatoes were room temperature(I never refrigerate them) and sprinkled some fresh parmesan over each plate. Read More
(8)
Rating: 5 stars
08/11/2016
What a wonderful summertime dinner! The recipe was fresh-tasting and simple to make. I agree that more basil would be good. I had to use feta instead of ricotta because that's what I had but it worked out fine. Next time I think I'll toast 1/4 cup of pine nuts or walnuts for garnish. Read More
(4)
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Rating: 4 stars
04/03/2018
I will definitely make this again. I appreciated that it was inexpensive and fairly easy to make. It had a fresh clean light taste that was unexpected for a cream sauce dish. It was satisfying but did not sit heavy on the stomach. We paired it with a light red wine. I wouldn't change the recipe much next time except maybe adding some black olives and thickening the sauce slightly. It would have been delicious to have some breadsticks to dip in the leftover sauce... but we chose this dish specifically because we are cutting back on carbs like pasta and bread so I resisted the temptation. Read More
(3)
Rating: 5 stars
05/05/2018
This was delicious and easy. My picky family loved it and I did to. I prepped the chicken in the morning and even spiralized the zucchini. Put it in separate zip lock bags. It was so easy when dinner time came around. Definitely a keeper recipe. Read More
(3)
Rating: 5 stars
08/20/2019
I have made it twice.Second time around added more tomatoes. Still a 5! Read More
(2)
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Rating: 5 stars
01/24/2019
This dish is so delicious. If low carb diets consist of dishes like this one I can handle this diet. This recipe is perfect the way it is. Read More
(1)
Rating: 5 stars
05/08/2018
This was great. I didn t have time to marinate so I spiced up the chicken and cooked it. Added zucchini and broccoli to the chicken and tomatoes and served it over Trader Joe s lemon pappardelle pasta. With everything else I followed the recipe. Yummy! Read More
(1)
Rating: 4 stars
07/13/2017
flavorful! good when have access to fresh herbs and a spiralizer for the zucchini. Read More
Rating: 5 stars
07/22/2018
This was delicious. I was looking for a recipe to use some homemade ricotta. Made it exactly to recipe. (We ll i did forget to put the lemon juice on at the end...) Marinated for about 5 hours.?? Read More
Rating: 3 stars
02/05/2018
Not sure what I did wrong but I found this pretty plain. I don't like chicken cooked in a pan on the stove (I find it rubbery) so I guess I should have known. The zoodles with ricotta were good just not very exciting. Read More