Ingredients:

• 2 pounds chicken tenders, or 3-4 boneless, skinless chicken breasts, cut into strips
• 4-5 medium zucchini, rinsed and spiralized (or a pack of store-bought Zucchini Noodles)
• 2 teaspoons butter, divided
• 2 tablespoons Taco seasoning
• 1/4 cup low-sodium chicken broth
• Juice of 1/2 lemon
• 1 tablespoon fresh chopped parsley
• Crushed red pepper chili flakes, optional
• Slices of lemon, for garnish

INSTRUCTIONS:

1. Combine chicken strips with Taco seasoning, mix well and set aside.
2. In the meantime, wash zucchini. Using a spiralizer, make the zucchini noodles, then set aside.
3. Heat two teaspoons butter in a large skillet over medium-low heat. Gently stir-fry the chicken strips on all sides until golden brown. Remove the chicken from the skillet and set aside to a plate. You might have to work in batches to avoid crowding the pan and have steamed chicken instead of browned.
4. In the same skillet over medium-high, add lemon juice and chicken broth. Bring to a simmer and allow to reduce for 1-2 minutes, stirring regularly.
5. Stir in fresh parsley and minced garlic, then add the zucchini noodles and toss for 2-3 minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini noodles render too much water. Add the Taco chicken strips back to the pan and stir for another minute to reheat. Garnish with more parsley, crushed chili pepper, and lemon slices. Serve immediately. Enjoy!