Cut the chicken breast into bite-sized pieces and crush the garlic. Wash the courgettes and spiralise them into courgette noodles.
Heat the olive oil in a large frying pan and fry the chicken with the garlic until golden brown all over.
Season the meat with salt and black pepper. Add the lemon juice, toss everything briefly and take the chicken out of the pan.
Heat a little more olive oil in the same pan and cook the courgette noodles briefly until slightly soft but still al dente.
Return the chicken to the pan and toss it briefly with the courgette noodles so the flavours come together.
Arrange the courgette noodles in deep plates and spoon the lemon chicken over the top.
Good to know
When you want something fresh, light and still satisfying, this dish fits the bill. The lemon brings brightness, the chicken rounds it all off nicely.
Swaps
Chicken breast → turkey breast (similar protein content, also lean); courgette noodles → shirataki noodles (very few carbs); olive oil → avocado oil (stable at high heat, mainly unsaturated fats); lemon → lime (just as fresh, contains vitamin C).
Allergens
The recipe is naturally free from gluten, egg and dairy. Garlic can taste strong for sensitive children or people with a sensitive stomach; during pregnancy, the ingredients are no cause for concern in normal cooking quantities.
