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4.6 from 15 votes

Creamy Mediterranean Chicken with Zucchini Noodles

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!

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

Ingredients

  • 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*

Instructions

    Cup of Yum
  1. Spiralize the zucchini using your spiralizer.
  2. 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.
  3. 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.
  4. 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).
  5. 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

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

% 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.