Lemon Zucchini Noodles with Herbed Chicken and Hemp Seeds

Some days you may be craving something healthy but don’t want to spend too much time or money whipping up a fancy vegetable-filled dish. This noodle dish is made for one of those days, as it’s a quick-cook pasta dressed simply with lemon and herbs. Throwing in some hemp seeds not only provides the dish with a little bit of extra protein and healthy omega-3 fatty acids, but it gives the dish more texture with the seeds’ slight crunch. This recipe calls for thyme and rosemary, but you can use anything from dried parsley to oregano as well.

Serves 2

2 large zucchini

11⁄2 tablespoons extra-virgin olive oil, divided

1 chicken breast

1 tablespoon dried rosemary

1 tablespoon dried thyme

1 tablespoon hemp seeds

Juice of 2 small lemons

Optional: Parmesan cheese

1. Cut zucchini in half crosswise and chop off both ends. Spiralize using the small-noodle blade. Pat down noodles with a paper towel to remove excess moisture.
2. Heat 1 tablespoon olive oil in a large pan on medium heat. Add zucchini noodles and cook for about 3–4 minutes, stirring noodles around so they cook evenly. Remove from heat.
3. In a small pan, heat 1⁄2 tablespoon olive oil on medium heat. Add chicken, rosemary, thyme, and hemp seeds and toss around until evenly coated. Cook for about 5 minutes then flip. Using a spatula, break chicken up into pieces so it cooks evenly. Cook for another 6–7 minutes or until inside is fully cooked.
4. Add chicken to zucchini and toss with lemon juice. Serve warm and add Parmesan cheese if desired.

Lemon Zucchini Noodles with Herbed Chicken and Hemp Seeds