Honey Garlic Habanero Chicken with Lemon Ricotta Zoodles

Instructions

🔥 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.

Feeds: 2-3

Cook Time: ~30 minutes

Oven Temp: 375°F

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.