Creamy Mediterranean Chicken with Zucchini Noodles

Name: Creamy Mediterranean Chicken with Zucchini Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 Servings
Ingredients: 2 Tbsp avocado oil; 1 lb boneless skinless chicken breasts; sea salt; black pepper; 4 cloves garlic; 1 15-oz. can coconut milk; 1/2 cup sun-dried tomatoes; 1/2 cup kalamata olives; 2 Tbsp gluten-free all-purpose flour or tapioca flour; 2 to 4 medium-sized zucchini squash

User Reviews

4.6

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
3 Servings
Calories
544 kcal
Course
Main Course
Cuisine
American

Creamy Mediterranean Chicken with Zucchini Noodles

Tyler Espinosa

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A rustic, light yet flavorful filling meal, this creamy Mediterranean Chicken with sun-dried tomatoes and zoodles is an amazing low-carb dinner recipe. Paleo and Whole30 too!

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Ingredients

Servings

2 Tbsp avocado oil
1 lb boneless skinless chicken breasts cut into strips
sea salt
black pepper
4 cloves garlic minced
1 15-oz. can coconut milk
1/2 cup sun-dried tomatoes
1/2 cup kalamata olives chopped
2 Tbsp gluten-free all-purpose flour or tapioca flour
2 to 4 medium-sized zucchini squash spiralized*

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Instructions

Spiralize the zucchini using your spiralizer.
Heat the avocado oil over medium-high heat in a large skillet (I recommend using a 12-inch skillet if you have one). Once the skillet is very hot, add the strips of chicken breast and arrange them into an even layer. Sprinkle the chicken with sea salt and pepper. Allow the chicken to brown undisturbed for 3 minutes. Stir the chicken and allow it to cook for another 3 to 5 minutes, or until the pieces have a nice golden crust.
Stir in the garlic, canned coconut milk, sun-dried tomatoes, and olives and bring the mixture to a full boil. Stir in the gluten-free flour until all the clumps are out and continue to cook the sauce at a boil until it is nice and thick, about 4 minutes.
Add the zucchini noodles to the skillet and stir them into the sauce as best you can. Cover the skillet with a lid and cook until the zucchini noodles have reached your desired level of doneness (I do about 3 to 5 minutes for al dente noodles).
Taste the sauce for flavor and add sea salt to your personal taste. You can also add a squeeze of fresh lemon juice if desired, and if you do cheese, grate fresh parmesan cheese over everything before serving. Serve and enjoy!

Notes

*I use 2 medium-sized zucchini squash, which results in a very chicken-forward dish. If you prefer more noodles than chicken, use 3 to 4 zucchini.
Store any leftovers of this zucchini noodles recipe in an airtight container in the refrigerator for up to 5 days.