Creamy Mediterranean Chicken with Zucchini Noodles
User Reviews
4.6
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
3 Servings
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Calories
544 kcal
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Course
Main Course
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Cuisine
American
Creamy Mediterranean Chicken with Zucchini Noodles
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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
- 2 Tbsp avocado oil
- 1 lb chicken breast cut into strips, boneless skinless
- salt sea salt
- black pepper
- 4 cloves garlic minced
- 1 coconut milk
- 1/2 cup sun-dried tomatoes
- 1/2 cup kalamata olives chopped
- 2 Tbsp all-purpose flour gluten-free; or tapioca flour
- 2 to 4 zucchini spiralized, medium-sized squash
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.
Nutrition Information
Show Details
Serving
1Serving (of 3)
Calories
544kcal
(27%)
Carbohydrates
19g
(6%)
Protein
40g
(80%)
Fat
33g
(51%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 1Serving (of 3) | |
| Calories | 544kcal | 27% |
| Carbohydrates | 19g | 6% |
| Protein | 40g | 80% |
| Fat | 33g | 51% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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