Spring is fastttt upon us (thank goodness!) and I’m looking forward to some fresh and lighter meals. I make my lemon chicken two ways that are truthfully both healthy for you!

Let’s get started!

Ingredients For Lemon Ricotta Zoodles

• 1/2 lb chicken tenders
• 2 Tbsp Mrs. Dash lemon pepper
• 1/4 cup italian dressing
• 1/4 cup ricotta
• 2 garlic cloves, minced
• 2 zucchini turned into zoodles (or regular angel hair)
• Salt & pepper to taste
• Half of a lemon
• Shredded Romano Cheese

Ingredients For Salad

• Fresh chopped lettuce
• Handful of cherry tomatoes, chopped
• 1 avocado sliced
• 3 slices of bacon, fried and chopped

• 1/2 lb marinated chicken tenders, cooked

Dressing Ingredients For The Salad

• 1/3 cup Dijon mustard
• 1 tbsp honey
• Salt & pepper to taste
• Half of a lemon, squeezed
• 3 Tbsp olive oil (add more if dressing gets too thick)
• 2 Tbsp grain mustard
• Romano cheese

Directions

1. Start by placing your chicken in a bowl and toss in the lemon pepper and Italian dressing. Let marinate in the fridge for 4-5 hours or longer.
2. Preheat your oven to 350 and bake your chicken for 15 minutes or until no longer pink. Or you can grill your chicken!
3. While the chicken is baking, take a pan and drizzle olive oil in it and your minced garlic. Let cook for 3 minutes and add in your zoodles or cooked noodles. Let the zoodles cook in the olive oil and garlic for 5 minutes then add in your ricotta and squeeze half of a lemon. Let the ricotta cook down and add your salt & pepper.
4. Take your chicken and slice it. Place on top and sprinkle Romano cheese.

Directions For The Salad

1. If you are just making the salad you will take your chicken tenders and marinate as above and then bake at 350 for 15 minutes or until no longer pink. Or grill it!
2. While your chicken is cooking, place your salad in a serving bowl and top with your avocado, tomatoes and bacon.
3. Take a small mixing bowl and add all of your dressing ingredients. Mix well together, set aside.
4. Slice up your chicken and add on top of your salad. Top with Romano cheese and drizzle on the dressing.

Eat Till It Hurts Friends!