Cowboy Butter Chicken with Zucchini Noodles (15-Minute)

Adapted from Christina Cherrier. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Before cooking

Zucchini range 3–4 uses three medium zucchini.
Title says 15 minutes but declared prep/cook totals 25 minutes.
Source does not give a numeric chicken doneness endpoint; final return must finish cooking.
The publisher gives a 3–4 range for Zucchini; this adaptation uses the lower value when scaling.
The publisher gives no measured amount for: Salt and freshly ground black pepper.
The publisher gives no measured amount for: Lemon slices, for garnish.
Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
3 count Chicken breastsskinless and boneless, cut into strips	Cook chicken 1 min over medium-high; add garlic/flakes and turn about 2 min	Toss zucchini/herbs in sauce 2–3 min; return chicken 1 min until cooked through; garnish
4 clove Garlicminced
¼ tsp Crushed red pepper flakes
Not specified Salt and freshly ground black pepperSource gives no numeric quantity; use to taste/as garnish as written.
1 tbsp Butterdivided · grass-fed butter is best for this recipe
3 tbsp Butterdivided · grass-fed butter is best for this recipe	Simmer cowboy butter sauce 2–3 min
½ count Lemonjuice and zest · Source calls for half a lemon, juice and zest.
1 tbsp Dijon mustard
1 pinch Cayenne pepper
¼ tsp Paprika
¼ cup Low-sodium chicken broth
1 tbsp Hot sauce of your choicewe used Sriracha
3 count Zucchinimedium · Source quantity range 3–4; lower value selected for scaling.	Spiralize zucchini
2 tbsp Fresh chopped parsley
1 tbsp Freshly chopped chives
2 tsp Minced thyme
Not specified Lemon slicesfor garnish · Source gives no numeric quantity; use to taste/as garnish as written.

Step 1. Season chicken strips with salt and pepper. Spiralize zucchini and set aside.
Step 2. Melt one-quarter of the butter over medium-high. Cook chicken in one layer 1 minute without stirring. Add garlic and chili flakes, turn and cook a couple more minutes until nearly done; set aside.
Step 3. Melt remaining butter. Stir in lemon juice and zest, Dijon, hot sauce, cayenne, paprika and broth. Simmer 2–3 minutes to reduce.
Step 4. Add parsley, chives, thyme and zucchini noodles, tossing 2–3 minutes. Return chicken and cook 1 minute, ensuring it is cooked through. Garnish with lemon slices.