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Taco Chicken Tenders with Lemon Zucchini Noodles

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

Combine chicken strips with taco seasoning. Allow to sit on the counter while prepping other ingredients.
In the meantime, wash and trim the end of the zucchini. Using a spiralizer make the zucchini noodles and set aside.
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.
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.
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.
Add the taco chicken back to the pan and stir for another minute to reheat. Garnish as you like and serve immediately.

Prep Time: 10 mins Cook Time: 10 mins

2 large zucchini, cut lengthwise into strips, ¼-inch thick

1 red bell pepper, seeded, cut into quarters

2 tbsp. extra virgin olive oil, divided

1 (4-oz.) pkg. herbed goat cheese

1 tbsp. finely chopped fresh basil

2 tsp. balsamic vinegar

Coat grill with nonstick cooking spray. Preheat grill to medium-high (350* to 400*F). Brush both sides of zucchini strips and bell pepper quarters with 1 tbsp. of the oil. Season with salt and pepper to taste.
Place zucchini and bell pepper on grill. Grill 3 to 5 minutes per side or until soft. Remove from grill; slice bell pepper into ¼-inch strips.
Place 1 tsp. of the goat cheese about ½ inch from one end of each zucchini strip. Top each with 1 bell pepper slice. Gently roll up the strip, and place seam side down on a serving platter. Repeat with remaining ingredients. Sprinkle roll-ups with basil, drizzle with vinegar and remaining 1 tbsp. of oil, and serve.

Makes 12 to 16 roll-ups

Per serving: 45 calories, 3g fat, 2g saturated fat, 5mg cholesterol, 40mg sodium, 2g carbohydrate, 1g fiber, 2g protein

Wait until week 7 to try adding in goat cheese.