Food

Tip

Use oil-packed anchovies.

Chicken Paillard with Zucchini Noodles

goop

This is so good we happily chow down on it even when we’re not detoxing. These noodles would be yummy on their own or with any other protein as well (i.e., grilled salmon).

Serves 1

1 chicken paillard, pounded very thin

2 tablespoons olive oil + more as needed

salt and pepper

2 anchovies

pinch chili flakes, optional

2 garlic cloves, thinly-sliced

1 medium zucchini, spiralized

1 teaspoon lemon zest, freshly-grated

3 tablespoons fresh basil, roughly-chopped (optional)

1. Brush the chicken paillard with a little olive oil and season generously with salt and pepper.

2. Heat a grill pan over medium high heat. When the pan is very hot, add chicken and grill for about three minutes on each side (depending on thickness).

3. While the chicken cooks, heat a medium sauté pan over medium-low heat. Add 2 tablespoons olive oil, the anchovies, chili flake, and garlic cloves, and cook for 1-2 minutes, or until the anchovies have begun to melt and the garlic smells fragrant. Add the zucchini and lemon zest, and season with salt and pepper. Cook zucchini noodles until warmed through and just tender, about two minutes, tossing to combine all ingredients.

4. Top the grilled chicken with sautéed zucchini noodles and garnish with fresh basil if desired.

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