Lemon-Garlic Chicken and Courgetti

Before my paleo days, one of my favourite meals was sliced, sautéed chicken breast on a bed of whole grain pasta. The chicken would be fried in olive oil and butter with some chopped garlic and the juice from two or three lemons. The dish would be topped off with some fresh parsley and parmesan cheese.

It was really, really nice. I did often wake up in the night, however, with gastric reflux. I blamed it on the butter and garlic. It was the pasta in fact.

Of course, I haven’t eaten pasta in eight years. As a result, I hadn’t eaten my lemon-garlic chicken, until now.

A couple of my paleo cookbooks have several recipes with “courgetti.” This is a courgette (a.k.a. zucchini) run through a veggie spiraliser in order to imitate spaghetti:

Veggetti Pro Table-Top Spiralizer, Quickly Slice ...

I finally splashed out for one of these spiralisers, the good ones are not cheap, and made my first batch of courgetti last night. I modified my old chicken recipe and the results were very good. The meal was very tasty, easy to make, and I had no gastric reflux. I think I’ve had heartburn about four times in the last eight years. It used to be about two or three times a week before going paleo.

Ingredients

  • Two chicken breasts sliced
  • Two large spiralised courgettes
  • Three lemons
  • Eight finely chopped garlic cloves (you can reduce this to your own taste)
  • One cup of butter
  • A pinch of salt
  • Parmesan cheese grated – 30g
  • Fresh flat-leaf parsley chopped (optional)

Instructions

  • Using half of your butter, sauté the chicken breasts on medium heat with half of the garlic and a pinch of salt. Half-way through the cooking (about five minutes), squeeze the juice of one lemon into the pan. Finish cooking the chicken. The whole process should take about eight to ten minutes. The lemon/butter liquid should reduce quite a bit by this point.
  • In another pan, melt the butter at high heat. As the butter is melting, throw in the rest of the garlic. Once the butter is starting to bubble, toss in the courgetti and the juice of the two remaining lemons.
  • You should be ready to throw the courgetti in the pan at the half-way point of the chicken. This is so both parts of the dish are finished at the same time.
  • Fry the courgetti in the butter, lemon juice and garlic for five minutes. If there is too much liquid in the pan, drain some of it off using a spoon.
  • Serve the chicken on a bed of courgetti, sprinkle liberally with parmesan cheese and garnish with flat-leaf parsley.

Chef’s Tips

  • Timing is everything for this dish. I haven’t done it in a long time, so my first effort last night was not perfect. My chicken was a little overcooked.
  • Both pans had a bit too much liquid last night. I simply drained them away with a spoon. Of course, I drank the liquid which was delicious.
  • I’m going to keep experimenting with this dish. If there are any tweaks that make it better, I’ll update this post.
  • Depending on how much you like lemons and garlic you may want to increase both for this recipe. Experiment and see how it goes.

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