Cut the chicken breast into bite-sized pieces and season with salt, black pepper and Italian herbs. Spiralise the courgettes into courgette noodles and finely chop the garlic.
Heat the olive oil and some of the butter in a large frying pan. Fry the chicken over a high heat until golden brown and cooked through, then take it out of the pan for a moment.
Add the remaining butter to the pan and gently cook the garlic in it. It should smell fragrant and the butter should turn slightly nutty, but not dark.
Stir in the lemon juice and return the chicken to the garlic butter. Toss everything briefly and reduce the heat a little.
Add the courgette noodles to the pan and toss them with the chicken only briefly, until warm. This keeps them tender-crisp and less watery.
Sprinkle with fresh parsley and serve straight from the pan.
Good to know
When it needs to be quick but still taste like a proper meal, this dish is a safe bet. Juicy, savoury and on the table in no time from one pan.
Swaps
Butter → ghee (less lactose and suitable for high heat); chicken breast → skinless chicken thighs (a little more iron and juicier); courgettes → thinly sliced green beans (more fibre); parsley → chives (milder, also provides vitamin K).
Allergens
Contains milk – from the butter, and also from ghee, which is made from butter and not always dairy-free. For children, season mildly and cook the chicken all the way through; in pregnancy, also only eat it fully cooked.
