Super Simple Chicken and Zoodles with a lemon pepper vinaigrette

Sometimes you just want dinner to be easy.  But easy and on plan don't always go together, unless you plan ahead a little bit.

My planning for tonight was two step.

First, our grocery store had rotisserie chickens on special, buy 2 for a special price.  SO I bought 2.  We had one for dinner over the weekend and the other I picked the meat off to have for lunches or whatever through out the week.

Step 2, when I make zoodles I make a lot  ... I mean like 3 or 4 zucchinis worth.  That way I get my veg and can save some for lunches later in the week.

So 2 of the elements of tonight's dinner were already well in hand.  All I needed was some sauce/spice to go with it and I would be set.  I made up a batch of a lemon vinaigrette I learned how to make in my first cooking class and drizzled it over the chicken and zoodles after I'd warmed them in the microwave (make sure to drain/pat dry the zoodles after you warm them because they will still release a bit of water when they are rewarmed)

Here's the recipe from Against all grain I use for zoodles.

Here is the vinaigrette recipe.  This is the same one I used for this sauteed asparagus and pasta dish from a while back.  I included the original (balsamic) version since I'm going to be back in Maintenance in a week or so (after my January reset).  The balsamic version is for Phase 4 only.  The Apple cider vinegar version is Phase 1 friendly

Lemon Pepper Vinaigrette
3 Tbsp Olive Oil
2 tsp lemon juice
1 tsp lemon zest (optional)
1/4 shallot, diced

To make the Phase 4 version: use 2 tsp aged balsamic vinegar and 1 tsp red wine vinegar
To make the Phase 1 version : use 2 tsp apple cider vinegar

Salt and Pepper to taste

Mix all ingredients.  Drizzle about 1  to 1.5 TBSP over chicken and zoodles.