This week’s What’s For Dinner Wednesday recipe was inspired by the giant lemon Rick brought home last week from one of his clients. I knew we had some chicken breasts in the fridge and zucchini that needed to be eaten; so I married those 3 ingredients together along with some others and thus, this recipe was born.


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  • 1.5 – 2 pounds of chicken breast
  • Juice and zest from one lemon
  • 1 tsp olive oil
  • salt and pepper as desired
  • 2 green or yellow zucchinis
  • Goat cheese (crumbled) – optional¬†
  • Raw spinach



  • Preheat oven to 375 degrees.
  • Flatten chicken breasts with meat grinder if especially thick.
  • Combine chicken breasts, juice and zest from one lemon, olive oil, salt and pepper in a bowl and mix around until each breast is coated evenly. Let marinate for at least 30 minutes to 2 hours (or longer if desired).¬†
  • Heat cast iron skillet (or any other stovetop pan)over medium heat¬†and coat the pan with cooking spray.
  • Place chicken breasts in a single layer in skillet and cook for 3-4 minutes on each side – just enough to get a little sear on them.
  • Transfer skillet to prepared oven and bake for 15-20 minutes or until chicken is cooked throughout.
  • Meanwhile, using a spiral slicer, prepare zucchini into zoodles and set aside.
  • When chicken is finished baking, remove from oven and set aside. Place the zoodles in a glass bowl with a lid and microwave for 2-3 minutes or until the zoodles are al dente. Remove zoodles from microwave (with hot pads) and drain them in a colander.
  • Plate zoodles on top of a bed of raw spinach; top with chicken breast, and garnish with crumbled goat cheese.


Rick said it tasted like fried chicken without the crust. Don’t just take his word for it – try it yourself and let me know what you think. Enjoy!