Honey Garlic Habanero Chicken with Lemon Ricotta Zoodles served on a plate with zucchini spirals and creamy sauce.

Spicy Chicken and Lemon Ricotta Zoodles

Apr 24, 2024Anthony Williams

  1. Preheat oven to 375°F.

  2. Heat 1 tbsp oil in an oven-safe skillet. Add chicken and coat both sides in Volcanic Sunset seasoning.

  3. Sear both sides for 2–3 minutes, then transfer skillet to oven. Bake until chicken hits 165°F internally.

  4. 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.

  5. Spiralize those zucchinis into zoodles (yes, it's fun—go wild).

  6. In a pan, heat 1 tbsp oil and sauté zoodles until just tender. Set aside.

  7. In the same pan, heat another 1 tbsp oil, toss in spinach, and cook until wilted. Fold spinach into the ricotta mixture.

  8. 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.

Back to Recipe

Spicy Chicken and Lemon Ricotta Zoodles

April 24, 2024

Featured Flavor Volcanic Sunset
Feeds 2-3
Prep Time —
Cook Time 30 minutes
Total Time 30 minutes
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 the mmm yes without weighing you down.

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

  1. Preheat oven to 375°F.

  2. Heat 1 tbsp oil in an oven-safe skillet. Add chicken and coat both sides in Volcanic Sunset seasoning.

  3. Sear both sides for 2–3 minutes, then transfer skillet to oven. Bake until chicken hits 165°F internally.

  4. 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.

  5. Spiralize those zucchinis into zoodles (yes, it's fun—go wild).

  6. In a pan, heat 1 tbsp oil and sauté zoodles until just tender. Set aside.

  7. In the same pan, heat another 1 tbsp oil, toss in spinach, and cook until wilted. Fold spinach into the ricotta mixture.

  8. 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.

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