Photo of Lemon & chilli chicken courgetti by WW

Lemon & chilli chicken courgetti

Points® value
Total Time
30 min
15 min
15 min
Swapping spaghetti for spiralised courgette keeps this summery dish fresh


Chicken breast, skinless, raw

4 medium


1 zest(s) of 1, save a little for serving


2 clove(s), 1 crushed, 1 sliced

Olive Oil

4 teaspoon(s)

Cherry Tomatoes

180 g, halved

Chilli, green or red

2 individual, 1 finely chopped and 1 sliced to serve

Olives, in Brine

60 g, green, pitted, halved


3 medium, spiralised

Parsley, fresh

10 sprig(s), fresh, small bunch, leaves roughly chopped


  1. Put each chicken fillet between two sheets of clingfilm and flatten with a rolling pin to a thickness of approximately 2cm. Transfer the chicken to a large bowl with half the lemon zest and juice, and all of the crushed garlic. Season well and turn until the chicken is evenly coated.
  2. Heat half the oil in a large nonstick griddle or frying pan over a medium heat then cook the chicken for 5 minutes each side, or until golden and cooked through – you may need to do this in batches. Transfer the chicken to a plate, cover with kitchen foil to keep warm and set aside.
  3. Meanwhile, heat the remaining oil in a separate frying pan set over a medium heat. Cook the sliced garlic, tomatoes, chopped chilli and olives for 3-4 minutes. Add the courgetti and the remaining lemon zest and juice and stir-fry for 1-2 minutes or until the courgetti is tender. Season to taste.
  4. Serve the chicken and courgetti garnished with the parsley, sliced chilli and extra lemon zest.