Volcanic Sunset Chicken with Lemon Ricotta and Spinach Zoodles

The thought of pairing the sweet heat of Volcanic Sunset with the taste of lemon for a light dish using zucchini had my mouthwatering. This meal really came together for a light, satisfying dinner. 

INGREDIENTS
1 tablespoon oil (avocado or olive is best)
2 large chicken breasts
2-3 tablespoons Volcanic Sunset

Zoodles
1 tablespoon oil (avocado or olive is best)
4-5 medium zucchinis

Sauce
1 cup  whole-milk ricotta
8 oz fresh baby spinach, washed
1/3 cup grated Parmesan cheese, plus extra to serve
1 unwaxed lemon, zest and juice
1 Tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, grated or pressed
Salt and black pepper, to taste
1-2 tablespoons Tuscan Evening (optional)

INSTRUCTIONS
1. Heat oil in oven safe skillet. Place chicken in skillet then cover both sides with Volcanic Sunset. 
2. After a few minutes cooking the chicken on both sides, place skillet in preheated oven at 375 degrees. Cook chicken until temperature reaches 165 degrees internally. 
3. While chicken is cooking, prepare the sauce. In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt, a good pinch of pepper and Tuscan Evening if using. 
4. Stir until well combined. 
5. Cut the ends of the zucchinis then use spiralizer tool to make zoodles. 
6. Heat up a pan with a tablespoon of oil then cook zoodles for a few minutes until soft and warm. Set zoodles aside. 
7. With the same pan, heat up another tablespoon of oil then cook the spinach until wilted. Mix the spinach into the ricotta sauce. 
8. Put zoodles into a bowl, cover with sauce and top with chicken. Enjoy!