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Lemon-herb chicken with courgetti recipe

Lemon-herb chicken with courgetti recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This dish of pan-fried lemon chicken with spiral-sliced courgettes, ricotta cheese and fresh tomatoes makes a lovely, colourful summer meal.

2 people made this

IngredientsServes: 4

  • 4 skinless, boneless chicken breasts, sliced into strips
  • 4 cloves garlic, minced
  • lemon, zested
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons olive oil, plus more for pan
  • 4 courgettes, spiral sliced using a spiraliser or vegetable peeler
  • 1 pinch dried chilli flakes
  • salt and ground black pepper to taste
  • 1 1/2 cups (370 g) ricotta cheese
  • 4 fresh basil leaves, chopped
  • lemon, juiced
  • 2 fresh tomatoes, diced

MethodPrep:30min ›Cook:15min ›Extra time:3hr marinating › Ready in:3hr45min

  1. Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and olive oil in a resealable food bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
  2. Heat a large pan over medium heat; cook and stir chicken with marinade until chicken is cooked through, about 8 minutes.
  3. Drizzle about 1 teaspoon oil into the same pan over medium-high heat; stir in courgetti and dried chilli flakes and cook until courgette is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into courgette mixture; cook until heated through, about 2 minutes.
  4. Return chicken to pan with courgette mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish and garnish with diced tomatoes.

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Reviews & ratingsAverage global rating:(26)

Reviews in English (21)

by Hilliard Chef

I made this per the recipe. I think it turned out perfect for this rookie Chef, the wife liked it so I guess I'll make it again.-20 Aug 2017

by beth

What a wonderful summertime dinner! The recipe was fresh-tasting and simple to make. I agree that more basil would be good. I had to use feta instead of ricotta, because that's what I had, but it worked out fine. Next time, I think I'll toast 1/4 cup of pine nuts or walnuts for garnish.-10 Aug 2016

by Kimberly Boehm

We loved this recipe. It was so simple to make. I would suggest marinating chicken for at least 4 hours. I used 3 zucchini and 1 yellow squash but definitely needed more zoodles- It must depend on the size of the squash. Next time I will use more fresh basil. There was plenty of lemon flavor without the added squirt of lemon. LastlyI, made sure my tomatoes were room temperature(I never refrigerate them) and sprinkled some fresh parmesan over each plate.-16 May 2016

Lemon-herb chicken with courgetti recipe - Recipes

2 chicken breasts, bones & skin removed
500g fresh chicken stock
1 lemon, peeled & pith removed, flesh finely diced
50g fresh peas or sugar snaps
50g runner beans, sliced
50g spinach, kale or collard greens, roughly chopped
glug of olive oil
1/2 glass of white wine (optional) or water

To dress
1 handful of flat leaf parsley, leaves only, roughly chopped
1 handful of mint leaves, roughly chopped
1 handful of fresh dill, roughly chopped
1 handful of fresh basil, roughly chopped
8 spring onions, washed and finely sliced at angles
sea salt and fresh black pepper


Put the chicken stock into a pan. Add the chicken breasts (making sure the stock covers them) and bring to a light simmer. Then remove the pan from the heat, put a lid on and leave to stand for 30 mins (or until chicken is cooked through). Meanwhile, chop all of the herbs together mixing well and add the spring onion. Set aside in a bowl.

In a large frying pan, add the olive oil and heat on a medium heat. Add all of the vegetables, lemon, wine or water and let it simmer for 3-4 minutes. Add salt and pepper to taste.

Remove the chicken from the poaching liquid (check it is cooked right through) and shred with forks. Add to the pan and mix well, you can add a little of the poaching liquid if you like more liquid. Take off the heat and sprinkle all of the chopped, mixed herb and spring onion and serve onto 2 separate plates or in one bowl.

Don’t be shy with the herbs, especially the mint as it cuts through the acidity of the lemon.

Courgetti Bolognese

Heat 1 tbsp of the olive oil in a large saucepan and add the turkey mince. Fry until browned, then scoop into a bowl and set aside.

Add the onion to the pan and cook on a low heat for 8-10 mins until tender. Then add the garlic, stirring for 1 min or so, followed by the carrot and the mushrooms, stirring for about 3 mins, until softened. Tip the turkey mince back into the pan, add the tomato purée, give everything a quick stir and tip in the chopped tomatoes. Fill 1 can with water and pour into the pan. Crumble over the chicken stock cubes and bring to the boil. Once boiling, lower the heat and simmer for about 1 hr, until the sauce has thickened and the veg is tender.

When the Bolognese is nearly ready, stir through the soy sauce and some seasoning. Spiralize your courgettes on the large noodle attachment. Heat a large frying pan with the remaining 1 tbsp olive oil and add your courgetti. Cook until slightly softened, for 2-3 mins. Season with salt and serve topped with the turkey Bolognese, grated pecorino and basil leaves.

Lemon Parmesan Chicken with Zucchini Noodles

  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 1 x


  • 2 packages Green Giant Veggie Spirals
  • 1 – 1/2 lbs. boneless skinless chicken breast, cut into bite-sized pieces
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoon oil
  • 4 garlic cloves, minced
  • 2 teaspoon dried oregano
  • 2 tablespoon high-quality butter
  • 2 teaspoon lemon zest
  • 2/3 cup broth
  • 1/3 cup parmesan
  • Lemon slices, for garnish
  • Parsley, for garnish


  1. Cook zucchini noodles according to package instructions. Drain well.
  2. Heat oil in large skillet over medium heat. Season chicken with salt and pepper and brown chicken pieces, about 3-4 minutes per side depending on the thickness. Cook in batches if necessary. Remove chicken from pan.
  3. To the skillet, add garlic, and cook until fragrant about 30 seconds.
  4. Add butter, oregano and lemon zest. Pour chicken broth to deglaze making sure to scrap up all the browned bits on the bottom of the pan.
  5. Turn heat to medium-high to bring sauce and chicken up to a boil. Immediately lower the heat and stir in the parmesan cheese. Place chicken back in pan and let gently simmer for 3-4 minutes, or until sauce has slightly reduced and thickened up. Taste and adjust seasoning.
  6. Serve warm over zucchini noodles garnish with parsley and lemon slices.


For Whole30, replace butter with ghee and omit Parmesan cheese.


  • Serving Size: 2
  • Calories: 633
  • Sugar: 0.5g
  • Sodium: 1596mg
  • Fat: 35.6g
  • Saturated Fat: 14g
  • Carbohydrates: 4.3g
  • Fiber: 5g
  • Protein: 70.9g
  • Cholesterol: 238mg

This post is sponsored by Green Giant. All thoughts and opinions are always 100% my own! Thank you for continuing to support LCK and the brands I work with!

English Garden Cocktail with Elderflower and Lemon

The mocktails and cocktails we serve on our menus at Daylesford all draw inspiration from the garden. Fresh, zesty, invigorating, vibrant and even cleansing – there’s something for everyone. This English Garden cocktail is a true favourite. Bright and fresh with the delicious addition of quintessentially English elderflower cordial and garden mint. You can also [&hellip]

Lemon-herb chicken with courgetti recipe - Recipes

1 small gem lettuce per person

(Don't buy the tiny ones-they are too small)

Pre-cooked prawns-with lemon/herb

(Most supermarkets do these. From experience, these packs usually work out to 3 or 4 propoints for the WHOLE pack, but please check carefully. I can easily eat a whole pack for one portion, but you could share between two if using lots of other ingredients).

coriander, dill, basil, mint, chives.

Thai sweet chilli dipping sauce

Start by cutting the bottom off the gem lettuce. This 'releases' the leaves.

Put one or two prawns in each lettuce leaf, depending on your allocated portion size.

Literally tear and scatter a combination of fresh herbs around the lettuce cups.

Squeeze half a lime over the prawns and 'blob' a small amount from 1 measured teaspoon of Thai sweet chilli dipping sauce into each lettuce cup

I used 140g chicken tikka from a supermarket (4pp/180kcal), 30g Weightwatchers creme fraiche mixed with chopped fresh mint (1pp/40kcal) and 1 teaspoon mango chutney (1pp/40kcal). I squeezed half a lime and chopped all the salad vegetables described above really small. I sprinkled the top with some smoked paprika and ground black pepper.

  • 1 cooked lobster (see tip below for video guide on how to prepare lobster), claws and tail meat kept separate from the smaller bits of meat
  • crusty bread , to serve

For the sauce

  • juice ½ lemon
  • 100g cold butter , cut into cubes
  • small bunch chives , finely snipped
  • small handful basil leaves , chopped

For the salad


To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.

To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.

To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share – dip the tail meat, claws and crusty bread into the sauce.


If you need help preparing your lobster, here's a great video guide on the best way to get the meat for your meal.

Lemon Garlic Zucchini Noodles


  • 2 medium zucchinis spiralized
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 lemon halved
  • 1 tsp chopped parsley
  • salt to taste




The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe? I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Green Vegetable Courgetti Recipe

This recipe is the perfect quick meal, as all you have to do is chop and lightly stir fry a few vegetables. It can be pan to plate in less than 10 minutes.

As for spiralising the courgette, I bought mine on Amazon for around £4/5, but most supermarkets also sell packs of pre-spiralised vegetables now.

You can opt for any pesto of your choosing, whether that be store bought or homemade, but I think this one would work really well with this dish.

Suggested Recipe: Kale and Pistachio Pesto

Of course, I’ve deliberately kept mine very green, but this can be easily adapted to add any vegetables of your choosing. It’s also a great one for using up any leftover vegetables you have in the fridge.

This recipe is gluten free, dairy free, soy free (depending on pesto choices) and vegan.

Korean Fried Chicken

In Korean movies, we often see succulent Korean fried chicken served with an ice cold beer. Well, you don’t need to go all the way to Korea to try out this fingerlicking good chicken dish, as you can make it at home in 15 minutes. Crispy chicken coated with sweet chilli sauce is suitable served with rice or snacks, and of course, an ice-cold beer.


For the chicken:

For the sauce:


Cut the chicken fillets into thin slices and season them with minced garlic, a pinch of salt and a pinch of paprika powder. Then dip the chicken slices into a whisked egg and dust them with plain flour (repeat this step twice).

Fill a small pan with oil to heat up. Once the oil is hot, fry the chicken for around 3 minutes on each side (depending on how thick the chicken is), until golden brown.

Once all the chicken is cooked, remove it from the pan and rest it on kitchen roll to drain the excess oil. Mix the honey, ketchup, soya sauce and Korean hot pepper paste together in a large bowl.

Then fry the chicken again in the hot oil, cooking for another minute on each side. Use kitchen roll to drain excess oil from the fried chicken.

Finally, mix the chicken well with the sauce and sesame seeds and enjoy!

Join the meat tribe by cooking this tasty chicken dish on a Leisure range cooker. Choose from our large range of colours, take a look at our collection of, cream range cookers, black range cookers and red range cookers.

Watch the video: Συνταγή για κόκκινους λαχανοντολμάδες με κρέμα αυγολέμονο και αρωματικό λάδι. OPEN TV (August 2022).