Lemon Herb Chicken with Zucchini Pasta and Ricotta

You'll be happy you grew a summer garden when you see this recipe for herb-marinated chicken with spiral-sliced zucchini, ricotta cheese, and fresh tomato.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 298 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• salt and ground black pepper to taste
• 1 ½ cups ricotta cheese
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh chives
• 4 skinless, boneless chicken breast halves - cut into strips
• 1 pinch red pepper flakes
• 1 teaspoon fresh thyme
• lemon, juiced
• 4 fresh basil leaves, chopped
• 2 fresh tomatoes, diced
• lemon, zested
• 1 teaspoon fresh oregano
• ¼ cup olive oil, plus more for pan

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.