Lemon Dijonaise Chicken with Zoodles

Lemon Dijonaise Chicken with Zoodles | Yummy in my Clean Tummy

Have you purchased a spiralizer yet?  If not, you should!  It’s the best invention ever.  Especially when you want to turn veggies into pasta.  I use mine mostly to make spaghetti out of zucchini and yellow squash, but I know you can use all sorts of vegetables.  I need to start playing with new recipes and see what else I can use with it.  If you own a spiralizer, please let us know what your favorite vegetable to use with the tool in the comments below or on the Yummy in my Clean Tummy facebook page

Lemon Dijonaise Chicken with Zoodles

Serves 4


  • 3 large boneless, skinless chicken breasts
  • Lemon Dijonaise: whisk all ingredients together
    • 2 TB organic mayonaise (no sugar added)
    • 1 TB spicy brown mustard
    • 1/2 tsp of each: dried marjoram (optional), dried basil, dried thyme, garlic powder, ground sea salt, ground pepper
    • 1 large lemon, zest and juice
    • 1/2 tsp coconut aminos (or substitute with low sodium soy sauce if you prefer)
  • 4 cups Zoodles:
    • 4-5 small zucchini and/or yellow squash
    • 2 TB extra virgin olive oil, divided
    • 1/2 tsp of each: dried marjoram (optional), dried basil, dried thyme, dried oregano, garlic powder, ground sea salt, ground black pepper
    • 5-6 fresh basil leaves, chopped
    • 1/2 medium red onion, diced
    • 2 garlic cloves, chopped
    • 2 cups organic baby kale leaves or spinach (this is optional if you want extra veggies!)
  • garnish with chopped basil and grape tomatoes


  1. Preheat the oven to 425 degrees, line a small baking dish with foil and place the chicken breasts on top of the foil.
  2. In a small bowl, whisk all the ingredients for the lemon dijonaise until a creamy sauce is made.  Next, with a pastry brush, brush the dijonaise onto both sides of the chicken.  Bake for 25 minutes, flip the chicken and brush more dijonaise on, then bake for another 10-15 minutes or until the chicken is cooked all the way through and no longer pink inside. When finished, allow to cool slightly before slicing.
  3. While the chicken is baking, make the zoodles.  First, using a spiralizer, spiral the zucchini and/or yellow squash into a large bowl. Drizzle with 1 TB of the extra virgin olive oil, add the dried seasonings and chopped fresh basil, and using tongs toss the zoodles until they are evenly covered by the seasonings. set aside.
  4. Heat a large skillet over medium heat.  Add the other 1 TB of extra virgin olive oil to the pan and swirl the oil so it covers the inside of the skillet.  Add the chopped onion and saute for 1-2 minutes so they begin to soften.  Next add the chopped garlic cloves and mix with the onions, then add the baby kale or spinach and wilt down the leaves.
  5. Add the seasoned zoodles to the pan, toss with tongs to mix with the onions and greens, and cook for 4-5 minutes or until the zoodles are warm.
  6. Serve one cup of the zoodles topped with 3/4 cup sliced chicken (about 5-6 slices), fresh basil and sliced grape tomatoes if desired.

*If following the 21 Day Fix eating plan, each serving uses the following containers: 1 green, 1 red, 2 teaspoons.

Lemon Dijonaise Chicken with Zoodles | Yummy in my Clean Tummy

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