Ingredients:

• 2 pounds chicken tenders, or 3-4 boneless, skinless chicken breasts, cut in to strips
• 4-5 medium zucchini, rinsed and spiralized (or a pack of store-bought zucchini noodles)
• 4 tablespoons butter, divided
• 2 tablespoons taco seasoning
• ¼ cup low-sodium chicken broth
• Juice of ½ of a lemon
• Minced garlic, to taste
• 1 tablespoon hot sauce of your choice
• 1 tablespoon fresh chopped parsley
• Crushed red pepper, to taste
• Slice of lemon, for garnish

Instructions:

1. Combine chicken strips with taco seasoning. Allow to sit on the counter while prepping other ingredients.
2. In the meantime, wash and trim the end of the zucchini. Using a spiralizer make the zucchini noodles and set aside. 
3. Heat two tablespoons of butter in a large skillet over medium-low heat. Gently stir-fry the chicken strips on all sides until golden brown. Remove the chicken from the skillet and set aside on a plate. You might have to work in batches to avoid crowding the pan and steaming the chicken vs. making it golden brown. 
4. In the same skillet over medium-high heat, add two tablespoons butter, lemon juice, hot sauce, and chicken broth. Bring to a simmer and allow to reduce for 1-2 minutes, stirring regularly.
5. Stir in fresh parsley and the minced garlic. Then, add the zucchini noodles and toss for 2-3 minutes to heat. Allow the cooking juices to reduce for one minute if the noodles render too much water. 
6. Add the taco chicken back to the pan and stir for another minute to reheat. Garnish as you like and serve immediately.