Description
Light yet luxuriously creamy, this zucchini chicken Alfredo is a low-carb comfort dish that hits all the right notes. Tender chicken, garlicky Parmesan sauce, and ribbons of zucchini noodles come together in a crave-worthy meal that’s as nourishing as it is satisfying.
Ingredients
3 small zucchini, cut into ribbons or spirals
½ tsp sea salt
1 tbsp avocado oil
16 oz boneless skinless chicken breasts or thighs
1 tsp Italian seasoning
½ tsp sea salt
¼ tsp cayenne pepper
¼ cup unsalted grass-fed butter
¾ cup quinoa cream or organic heavy cream
1 tsp minced garlic
6 oz Parmesan cheese, grated
¼ cup fresh chopped parsley
Instructions
Toss zucchini ribbons with ½ tsp sea salt and set aside to release moisture.
Season chicken with Italian seasoning, salt, and cayenne pepper.
In a large skillet, heat avocado oil over medium heat. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and slice.
In the same skillet, melt butter. Add garlic and sauté for 30 seconds. Pour in cream and bring to a low simmer.
Stir in Parmesan until melted and sauce thickens slightly.
Pat zucchini dry with a paper towel, then gently toss in the sauce just until warmed through.
Return chicken to the pan and top with parsley. Serve immediately.
- Prep Time: 10 min
- Cook Time: 20 mins
- Category: Dinner
Nutrition
- Calories: 420
- Fat: 28g
- Carbohydrates: 6g
- Protein: 36g