Breast of Chick. with Leeks & Lime on Zucchini
Submitted by picklepop
Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
45 minThis dish could pass for restaurant food, but it’s built for a Tuesday. Lightly floured chicken breasts get a quick sear, then finish in the oven with a pan sauce of leeks, garlic, white wine, chicken stock, and lime. Underneath, long ribbons of zucchini “spaghetti” bake on a sheet pan at the same time. Two pans, twenty-five minutes, one plate.
Lime is the choice that makes this sing. Where lemon would be predictable and comfortable, lime brings a sharper, more tropical brightness that works beautifully with sweet braised leeks. Toss in slivered sundried tomatoes for concentrated umami bursts, and the whole thing balances between bright and savory.
Don’t oversalt the zucchini before baking. Squash releases its own liquid fast in the oven, and too much salt drags more out, leaving a watery puddle. A light season-and-oil is all it needs.
Chef Tips
- Pat the zucchini strips completely dry on paper towels before tossing with oil. This is the single biggest thing between tender noodles and a soggy mess.
- Use a light dusting of flour on the chicken, then shake hard. Excess flour burns in the pan and muddies the sauce.
- Pull the chicken at 160°F (70°C) internal. It’ll carry over to 165°F (75°C) off the heat, and you get a juicier breast than anyone expects.
Variations
- Swap zucchini noodles for spaghetti squash or thin-cut asparagus spears if squash isn’t in season.
- Use lemon plus a splash of dry vermouth instead of lime for a more French bistro angle.
- Add capers and chopped olives to the leek mixture for a Provencal 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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