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I made this dish for my husband’s birthday, it’s his absolute favorite!   Tender juicy chicken swimming in the freshness of lemon in a sauce that pairs beautifully with zucchini noodles, or you can eat the chicken all by itself!  This is a quick and very easy dish to make, but tastes like it took you hours!  If you love lemons like I do (I’m obsessed), you will be in lemon heaven with this one!

I’ve been making this dish for many years, but always served it over penne.  Since I started Keto, of course the days of penne are over and have been replaced with zucchini noodles, or zoodles, which I absolutely love!  I love a strong lemon flavor in this dish, so if you do not, you can hold back a little.  As for me, the more lemon, the better!!

Ingredients

1 pound chicken tenders

3 small-medium zucchini, spiralized

2 cups chicken stock

2 tablespoons grass-fed butter

zest and juice of 3 lemons (divided) + 4 wedges or slices for garnish

2 cloves garlic, minced

1/3 cup white wine (I used Pinot Grigio)

1 teaspoon dried basil

1 teaspoon dried parsley

2 tablespoon fresh basil (divided)

2 tablespoons olive oil

1/2 teaspoon Xanthan gum

Salt and pepper to taste

Preparation

Add the zest of 2 lemons,  juice of 1 lemon, and the chicken tenders into a resealable plastic bag and allow to marinate for 20 minutes while you spiralize the zucchini.

Add the olive oil to a pot over medium heat.  Add in the chicken tenders, salt, pepper and dried basil, and sauté for 5-7 minutes or until slightly golden.  Remove and set aside.

Add in the garlic and sauté for about 30 seconds, careful not to brown or it will become bitter.

Add in the wine, and stir, scraping up the brown bits on the bottom of the pan.  Allow the wine to reduce by half, then add in the chicken stock, remaining lemon juice, lemon zest, parsley and half of the basil.   Simmer the sauce for 10 minutes, uncovered.

Add in the Xanthan gum while stirring the entire time.  Add the chicken back into the pot and continue cooking for another 2 minutes or until the sauce has thickened slightly.

Add the zoodles to a microwave safe bowl and heat in the microwave for about 45-60 seconds.

Pour some of the lemon sauce over the zoodles and toss until well coated.  Add to a plate and top with the chicken tenders, some fresh basil and a squeeze of lemon.  Enjoy!

Note: If you prefer Shirataki noodles, you can substitute the zucchini noodles with them.  I have experimented with them in this dish (pictured below), but I prefer the texture of the zoodles.

Makes 4 Servings

Macros for the Lemon Chicken and Sauce (only):

Fat 13 grams – Protein 25 grams – Carbs 3 grams

*Please weigh your zucchini and adjust your macros per serving, accordingly.

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5 from 1 vote

Lemon Chicken Tenders over Zoodles – Keto and Low Carb

I made this dish for my husband’s birthday, it’s his absolute favorite!   Tender juicy chicken swimming in the freshness of lemon in a sauce that pairs beautifully with zucchini noodles, or you can eat the chicken all by itself!  This is a quick and very easy dish to make, but tastes like it took you hours!  If you love lemons like I do (I’m obsessed), you will be in lemon heaven with this one!

As an Amazon Associate I earn from qualifying purchases.

Author Keto Cooking Christian

Course Main Course

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

INGREDIENTS

• 1 pound chicken tenders
• 3 small-medium zucchini spiralized
• 2 cups chicken stock
• 2 tablespoons grass-fed butter
• zest and juice of 3 lemons divided + 4 wedges for garnish
• 2 cloves garlic minced
• 1/3 cup white wine I used Pinot Grigio
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 2  tablespoon fresh basil divided
• 2 tablespoons olive oil
• 1/2 teaspoon Xanthan gum
• Salt and pepper to taste

PREPARATION

• Add the zest of 2 lemons,  juice of 1 lemon, and the chicken tenders into a resealable plastic bag and allow to marinate for 20 minutes while you spiralize the zucchini.
• Add the olive oil to a pot over medium heat.  Add in the chicken tenders, salt, pepper and dried basil, and sauté for 5-7 minutes or until slightly golden.  Remove and set aside.
• Add in the garlic and sauté for about 30 seconds, careful not to brown or it will become bitter.
• Add in the wine, and stir, scraping up the brown bits on the bottom of the pan.  Allow the wine to reduce by half, then add in the chicken stock, remaining lemon juice, lemon zest, parsley and half of the basil.   Simmer the sauce for 10 minutes, uncovered.
• Add in the Xanthan gum while stirring the entire time.  Add the chicken back into the pot and continue cooking for another 2 minutes or until the sauce has thickened slightly.
• Add the zoodles to a microwave safe bowl and heat in the microwave for about 45-60 seconds.
• Pour some of the lemon sauce over the zoodles and toss until well coated.  Add to a plate and top with the chicken tenders, some fresh basil and a squeeze of lemon.  Enjoy!

NOTES

If you prefer Shirataki noodles, you can substitute the zucchini noodles with them.  I have experimented with them in this dish (pictured below), but I prefer the texture of the zoodles.

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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. Please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.