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!
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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