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Chicken Paillard with Zucchini Noodles


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, plus more as needed

salt and pepper

2 anchovies

pinch chili flakes (optional)

2 cloves garlic, thinly sliced

1 medium zucchini, spiralized

1 teaspoon freshly grated lemon zest

3 tablespoons roughly chopped fresh basil (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 3 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, and garlic, and cook for 1 to 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 2 minutes, tossing to combine all ingredients.

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