Flavor Expedition Recipe
Spicy Chicken and Lemon Ricotta Zoodles
April 24, 2024
Sweet heat meets zoodle zen. Light, spicy, and totally plate-lick-worthy.
When Volcanic Sunset (Honey Garlic Habanero) collides with creamy lemon ricotta and tender zucchini spirals… dinner becomes a flavor eruption. This dish brings the heat, the zing, and...
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Feeds
2-3
Prep Time
—
Cook Time
30 minutes
Total Time
30 minutes
Ingredients
Chicken
- 1 tbsp avocado or olive oil
- 2 large chicken breasts
- 2–3 tbsp Volcanic Sunset (don’t be shy—flavor’s the goal)
Zoodles
- 1 tbsp avocado or olive oil
- 4–5 medium zucchinis, spiralized
Sauce
- 1 cup whole-milk ricotta
- 8 oz fresh baby spinach
- ⅓ cup grated Parmesan (plus extra for serving)
- 1 unwaxed lemon (zest & juice)
- 1 tbsp extra virgin olive oil (plus a drizzle for good measure)
- 1 garlic clove, grated or pressed
- Salt & black pepper, to taste
- 1–2 tbsp Tuscan Evening (optional but highly recommended)
Instructions
-
Preheat oven to 375°F.
-
Heat 1 tbsp oil in an oven-safe skillet. Add chicken and coat both sides in Volcanic Sunset seasoning.
-
Sear both sides for 2–3 minutes, then transfer skillet to oven. Bake until chicken hits 165°F internally.
-
While that spicy bird roasts, mix ricotta, olive oil, Parmesan, lemon zest & juice, garlic, salt, pepper, and Tuscan Evening in a bowl. Stir until smooth and glorious.
-
Spiralize those zucchinis into zoodles (yes, it's fun—go wild).
-
In a pan, heat 1 tbsp oil and sauté zoodles until just tender. Set aside.
-
In the same pan, heat another 1 tbsp oil, toss in spinach, and cook until wilted. Fold spinach into the ricotta mixture.
-
Plate it: zoodles on the bottom, ricotta-spinach sauce on top, chicken sliced and laid across like the spicy royalty it is. Sprinkle with extra Parm and drizzle of olive oil if you’re feeling fancy.
Feeds2-3
Prep Time—
Cook Time30 minutes
Total Time30 minutes
Sweet heat meets zoodle zen. Light, spicy, and totally plate-lick-w...
Ingredients
Chicken
- 1 tbsp avocado or olive oil
- 2 large chicken breasts
- 2–3 tbsp Volcanic Sunset (don’t be shy—flavor’s the goal)
Zoodles
- 1 tbsp avocado or olive oil
- 4–5 medium zucchinis, spiralized
Sauce
- 1 cup whole-milk ricotta
- 8 oz fresh baby spinach
- ⅓ cup grated Parmesan (plus extra for serving)
- 1 unwaxed lemon (zest & juice)
- 1 tbsp extra virgin olive oil (plus a drizzle for good measure)
- 1 garlic clove, grated or pressed
- Salt & black pepper, to taste
- 1–2 tbsp Tuscan Evening (optional but highly recommended)
Instructions
-
Preheat oven to 375°F.
-
Heat 1 tbsp oil in an oven-safe skillet. Add chicken and coat both sides in Volcanic Sunset seasoning.
-
Sear both sides for 2–3 minutes, then transfer skillet to oven. Bake until chicken hits 165°F internally.
-
While that spicy bird roasts, mix ricotta, olive oil, Parmesan, lemon zest & juice, garlic, salt, pepper, and Tuscan Evening in a bowl. Stir until smooth and glorious.
-
Spiralize those zucchinis into zoodles (yes, it's fun—go wild).
-
In a pan, heat 1 tbsp oil and sauté zoodles until just tender. Set aside.
-
In the same pan, heat another 1 tbsp oil, toss in spinach, and cook until wilted. Fold spinach into the ricotta mixture.
-
Plate it: zoodles on the bottom, ricotta-spinach sauce on top, chicken sliced and laid across like the spicy royalty it is. Sprinkle with extra Parm and drizzle of olive oil if you’re feeling fancy.
![A bottle of Flavor Expedition Co. 'Volcanic Sunset' seasoning stands on a white background surrounded by food props including honeycomb, honey, a honey dipper, garlic cloves, red and orange habanero peppers, and chili peppers. [pack-1]](http://flavorexpedition.com/cdn/shop/files/Volcanic_Scovie_no_background.png?v=1787067364&width=900)
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