lemon-herb-chicken-with-zucchini-past.json

{
    "directions": [
        "Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.",
        "Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.",
        "Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.",
        "Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes."
    ],
    "ingredients": [
        "4 skinless, boneless chicken breast halves - cut into strips",
        "4 cloves garlic, minced",
        "lemon, zested",
        "1 tablespoon chopped fresh chives",
        "1 teaspoon fresh thyme",
        "1 teaspoon fresh oregano",
        "1/2 teaspoon salt",
        "1/4 teaspoon ground black pepper",
        "1/4 cup olive oil, plus more for pan",
        "4 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler",
        "1 pinch red pepper flakes",
        "salt and ground black pepper to taste",
        "1 1/2 cups ricotta cheese",
        "4 fresh basil leaves, chopped",
        "lemon, juiced",
        "2 fresh tomatoes, diced"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Lemon Herb Chicken with Zucchini Pasta and Ricotta",
    "url": "http://allrecipes.com/recipe/244985/lemon-herb-chicken-with-zucchini-past/"
}