Breast of Chick. with Leeks & Lime on Zucchini Spahgetti
Submitted by uwayer
Pan-seared chicken breasts with sautéed leeks, bright lime zest, and sundried tomatoes served over tender zucchini spaghetti. An elegant low-carb dinner that’s on the table in 40 minutes.
YIELD
8 servingsPREP
15 minCOOK
25 minREADY
40 minThis is the kind of dish that makes people think you went to culinary school.
Golden-seared chicken breasts rest on a bed of zucchini spaghetti, draped in silky leeks softened with white wine and chicken broth.
Lime zest and juice cut through the richness with a bright, citrusy punch, while slivered sundried tomatoes add little bursts of concentrated sweetness.
It’s sophisticated enough for a dinner party, but straightforward enough for a Tuesday night when you want something that feels special.
Kitchen Tips
- A spiralizer makes quick work of the zucchini, but a sharp knife and steady hand will give you rustic strips that work just as well.
- Pat the chicken dry before flouring. Moisture is the enemy of a good sear.
- Don’t skip the white wine. It deglazes the pan and builds the sauce. A dry Sauvignon Blanc works beautifully here.
- Garnish with zucchini flowers if you can find them at the farmers market. They’re stunning on the plate.
Variations
- Swap zucchini for regular spaghetti or angel hair if low-carb isn’t your goal.
- Try this with boneless pork chops or thick-cut halibut fillets instead of chicken.
- Add a handful of capers with the sundried tomatoes for a Mediterranean twist.
Ingredients
Directions
Pat zucchini spaghetti dry and toss with 2 tablespoons of the olive oil. Season lightly with salt and pepper and set aside.
Lightly flour chicken breasts and shake off excess. Season with salt and pepper. Add 2 tablespoons of olive oil to an oven proof sauté pan and lightly brown on both sides. Remove from pan and set aside. Add remaining oil, leeks and garlic and sauté over moderate heat for 3 to 4 minutes or until vegetables are just beginning to soften. Add wine and stock and cook over moderate heat for 3 to 4 minutes to reduce liquid slightly.
Return chicken to pan and place some of the leeks mixture on top of breasts. Season lightly and sprinkle lime zest, juice, parsley and sundried tomatoes over and around breasts. Place pan uncovered in a preheated 400℉ (200℃) oven and bake for 5 to 7 minutes or until breasts are just done.
Halfway through the baking of the breasts, place the zucchini on a separate baking sheet and bake until zucchini just begins to soften.
To serve: Arrange zucchini attractively on warm plates and top with breasts and vegetables. Drizzle pan juices over. Garnish with zucchini flowers. Serve hot or at room temperature.
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