These delicious chicken bites are so juicy and tender you’ll eat them hot right off the pan!
© EATWELL101.COM
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Garlic Butter Chicken Bites with Lemon Zucchini Noodles – Ready for a new chicken breast dinner winner? Meet these ridiculously easy chicken bites in garlic butter sauce and zucchini noodles. They’re so juicy, tender, and delicious you’ll eat them hot right off the pan! This chicken breast recipe is a real crowd-pleaser and paleo, whole30, and keto-friendly. It’s ready in 20 minutes, and you don’t even have to cut up the chicken: Ask the people behind the counter at your grocery store to chop your chicken breasts into chunks. Enjoy!
PHOTO CREDIT: © EATWELL101.COM
INGREDIENTS LIST FOR THE GARLIC BUTTER CHICKEN BITES WITH ZUCCHINI NOODLES
- 3-4 boneless, skinless chicken breasts, cut into bite-sized chunks
- 4-5 medium zucchini, rinsed and spiralized (or a pack of store-bought Zucchini Noodles)
- 4 tablespoons butter, divided
- 2 teaspoons minced garlic
- 1 tablespoon hot sauce (we used Sriracha)
- 1/4 cup (60ml) low-sodium chicken broth
- Juice of 1/2 lemon
- 1 tablespoon minced parsley
- 1 teaspoon fresh thyme leaves
- Crushed red chili pepper flakes, optional
- Slices of lemon, for garnish
- For the Marinade:
- 2 tablespoons olive oil
- 1 tablespoon hot sauce (we used Sriracha) or 1 teaspoon chili powder
- 2 teaspoons salt
- 1 teaspoon fresh cracked black pepper
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
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PHOTO CREDIT: © EATWELL101.COM
PHOTO CREDIT: © EATWELL101.COM
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PHOTO CREDIT: © EATWELL101.COM
PHOTO CREDIT: © EATWELL101.COM
PHOTO CREDIT: © EATWELL101.COM
DIRECTIONS
1. Slice chicken breasts into bite-sized chunks and combine with olive oil, salt, pepper, garlic powder, Italian seasoning, and hot sauce or chili powder, mixing until evenly seasoned. Marinate in the refrigerator for 30 minutes to one hour.
2. In the meantime, wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles, then set aside.
3. Bring the marinated chicken bites to room temperature and heat two tablespoons of butter in a large skillet over medium-low heat. Gently stir-fry the chicken pieces on all sides until golden brown. Remove the chicken bites from the skillet and set aside on a plate. You might have to work in batches to avoid crowding the pan and have steamed chicken instead of browned.
4. In the same skillet over medium-high, add two tablespoons of butter, lemon juice, hot sauce, and chicken broth. Bring to a simmer and allow to reduce for 1-2 minutes, stirring regularly.
5. Stir in fresh parsley and minced garlic, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini noodles render too much water. Add the chicken bites back to the pan and stir for another minute to reheat. Garnish with more parsley, fresh thyme, crushed chili pepper, and lemon slices, and serve immediately. Enjoy!
- Instead of broth, you can enrich the dish with dry white wine.
- This recipe is intended for a keto friendly diet, so if you want to lighten it up just use 2 tablespoons butter instead of 4.
- Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander and pat dry in a kitchen towel before cooking.
Notes:
SHOP RELATED ITEMS
- Oxo Good Grips Handheld Spiralizer, $20.00
- StarPack Silicone Kitchen Tongs, Set of 2, $15.00
- Lodge 10-1/4-Inch Pre-Seasoned Skillet, $25.00
PHOTO CREDIT: © EATWELL101.COM
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GARLIC BUTTER CHICKEN BITES WITH LEMON ZUCCHINI NOODLES
BY EATWELL101
YIELD: 4-6 SERVINGS PREP TIME: 15 MIN COOK TIME: 15 MIN
These delicious chicken bites are so juicy and tender you’ll eat them hot right off the pan!
PIN TO SAVE PRINT RECIPE MEAL PLAN
INGREDIENTS YOU NEED FOR THE GARLIC BUTTER CHICKEN BITES WITH LEMON ZUCCHINI NOODLES
Scale: 1x2x3x
- 3-4 boneless, skinless chicken breasts, cut into bite-sized chunks
- 4-5 medium zucchini, rinsed and spiralized (or a pack of store-bought Zucchini Noodles)
- 4 tablespoons butter, divided
- 2 teaspoons minced garlic
- 1 tablespoon hot sauce (we used Sriracha)
- 1/4 cup (60ml) low-sodium chicken broth
- Juice of 1/2 lemon
- 1 tablespoon minced parsley
- 1 teaspoon fresh thyme leaves
- Crushed red chili pepper flakes, optional
- Slices of lemon, for garnish
- For the Marinade:
- 2 tablespoons olive oil
- 1 tablespoon hot sauce (we used Sriracha) or 1 teaspoon chili powder
- 2 teaspoons salt
- 1 teaspoon fresh cracked black pepper
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
DIRECTIONS
1. Slice chicken breasts into bite-sized chunks and combine with olive oil, salt, pepper, garlic powder, Italian seasoning, and hot sauce or chili powder, mixing until evenly seasoned. Marinate in the refrigerator for 30 minutes to one hour.
2. In the meantime, wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles, then set aside.
3. Bring the marinated chicken bites to room temperature and heat two tablespoons of butter in a large skillet over medium-low heat. Gently stir-fry the chicken pieces on all sides until golden brown. Remove the chicken bites from the skillet and set aside on a plate. You might have to work in batches to avoid crowding the pan and have steamed chicken instead of browned.
4. In the same skillet over medium-high, add two tablespoons of butter, lemon juice, hot sauce, and chicken broth. Bring to a simmer and allow to reduce for 1-2 minutes, stirring regularly.
5. Stir in fresh parsley and minced garlic, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini noodles render too much water. Add the chicken bites back to the pan and stir for another minute to reheat. Garnish with more parsley, fresh thyme, crushed chili pepper, and lemon slices, and serve immediately. Enjoy!
- Instead of broth, you can enrich the dish with dry white wine.
- This recipe is intended for a keto friendly diet, so if you want to lighten it up just use 2 tablespoons butter instead of 4.
- Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander and pat dry in a kitchen towel before cooking.
