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Super Easy Butter Chicken with Zucchini Noodles

This GORGEOUS 15-minute paleo dinner is simple, easily customizable and pretty much fail-proof. Golden, tender chicken strips and zoodles are cooked in a scrumptious sauce made from butter, lemon juice, Dijon, garlic and plenty of herbs, bringing so incredible flavors that you’ll want to sip it by the spoon!

  • 3 chicken breasts, skinless and boneless, cut into strips
  • 3 or 4 medium zucchinis
  • 4 tablespoons butter, divided (grass-fed butter is best for this recipe)
  • Juice and zest of half a lemon
  • 4 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • Pinch of cayenne pepper
  • 1/4 teaspoon paprika
  • 1/4 cup (60ml) low-sodium chicken broth
  • 1 tablespoon hot sauce of your choice (we used Sriracha)
  • 2 tablespoon fresh chopped parsley
  • 1 tablespoon freshly chopped chives
  • 2 teaspoons minced thyme
  • 1/4  teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper
  • Lemon slices, for garnish
  1. In a large bowl or shallow plate, season and combine chicken strips with salt, and pepper. Set aside.
  2. Wash and trim the ends of the zucchini. Make the zucchini noodles using a spiralizer or a julienne peeler. Set aside in a salad bowl.
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