Got dinner plans? How about this recipe for Chicken Alfredo Zoodles? This healthy-fats recipe will have you excited to get cooking in your kitchen and you’ll be nourishing your body in no time, as it’s a speedy, easy meal to make yourself!
Prep Time: 10 minutes
Cooking Time: 10 minutes
4 medium zucchinis, peeled as “zoodles” OR 4 cups prepared “zoodles”
½ teaspoon sea salt
¼ teaspoon black pepper
Chicken Alfredo Sauce:
2 tablespoons butter
2 garlic cloves, peeled & minced
1 14.5-ounce can of full-fat coconut milk
1 teaspoon sea salt
½ teaspoon black pepper
Pinch of ground nutmeg
1 tablespoon fresh lemon juice
½ cup grated parmesan cheese
7.5 ounces of grilled chicken breast, cut in strips
Add 1 tablespoon of butter to a large skillet and bring to medium-low heat.
Add zoodles and season with sea salt and black pepper and sauté until soft, about 3 minutes.
Transfer zoodles to a colander set in the sink and let drain while you prepare the Chicken Alfredo Sauce.
In the same skillet, heat 2 tablespoons of butter and bring to low heat.
Add minced garlic and sauté until golden, about 1-2 minutes.
Add coconut milk, sea salt, black pepper, ground nutmeg and lemon juice and stir well.
Stir in grated parmesan cheese until melted and a thick sauce has formed.
Stir in cooked chicken breast.
Add drained zoodles and toss until they are coated in the sauce.
Remove from the heat and serve hot between 4, storing any leftovers in an airtight container in the fridge for up to 3 days.
Net Carbs: 7