Almond and Lemon Chicken with Zoodles

I did not want to make this meal. It had been a long week, I was tired and stressed, and the last thing I wanted to do was spend my Wednesday evening in the kitchen testing a new recipe when ordering pizza sounded like a way more suitable option.

But I toughed it out and the reward was getting to pound a bag of almonds into crumbs for the crust of this chicken. What better way to release some tension than to beat some food for your recipe? While the almonds got the worst job of the evening, I felt much better once that step was completed.

The other highlight was getting to break in my new spiralizer. I had a hand spiralizer a couple years ago that broke on about the third use and always left me with one insanely sore arm from all of the work I did to spiralize my food. My new upgrade is incredibly easy to use - so basically that means don't be surprised when you see a spiralized recipe every week for the next month or so.

Almond and Lemon Chicken with Zoodles

• 2 boneless, skinless chicken breasts
• 3 zucchini
• 3/4 cup almonds
• 2 eggs
• 1/2 cup Parmesan cheese
• 1 lemon
• Red pepper flakes
• 2 garlic cloves, minced

1. Pour your almonds in a Ziploc, sealing and releasing any excess air. Lay the bag out flat on your counter and use the side of a spoon to crush the almonds until they resemble crumbs.
2. Place your almond crumbs on a plate, sprinkling 1/4 cup of Parmesan cheese in with the almonds, and your whisked eggs on another plate.
3. Put a large skillet on the stove on medium-high heat. Take your chicken breasts and cut each piece in half through the length, resulting in thinner, equally long pieces of chicken.
4. Pour olive oil into the skillet before placing each piece of chicken in the egg mixture, and coating in the almond crumbs and into the hot skillet.
5. While your chicken cooks, spiralize your zucchini and set aside.
6. Cook each side of the chicken until browned. Once the chicken is cooked through, remove from the skillet and place to the side on a plate.
7. In the same skillet you cooked your chicken in, place another 2 tbs of olive oil and your minced garlic. Place in your zucchini noodles to cook along with the remaining Parmesan cheese and desired red pepper flakes.
8. Squeeze juice from half of your lemon over the noodles, and stir to make sure the ingredients are evenly distributed.
9. Once your noodles have softened (about 5 minutes), place a portion on your plate, topped with a chicken breast. Squeeze any desired lemon juice from the remaining half over your chicken.