Paleo Chicken Alfredo with Zoodles - Original

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Servings

2

Ingredients
  • 2 medium zucchini
  • 8 oz. cooked chicken (use my Pressure Cooker Chicken Recipe)
  • 8 sun-dried tomatoes, diced
  • 2 garlic cloves, minced
  • 2 Tbsp. coconut oil or tallow
  • 1 14 oz. can coconut milk
  • 1 tsp. arrowroot
  • 1 Tbsp. lemon Juice
  • ¼ tsp. sea salt
  • 1 tsp. nutritional yeast (optional)
Instructions
  1. Spiralize zucchini noodles and set aside.
  2. In a small saucepan, add the coconut oil, sun-dried tomatoes and garlic. Sauté over low heat for 5 minutes, just until garlic turns golden.
  3. Pour in the coconut milk, sea salt and lemon juice, whisk to combine, and bring to a simmer.
  4. Sprinkle in the nutritional yeast, if using. Whisk in the arrowroot, a little at a time. You may wish to use only ½ tsp. arrowroot, depending on how thick you like your sauce. Remove from heat, and set aside, sauce will continue to thicken as it cools.
  5. Saute zucchini noodles over medium-high heat to al dente, about 3 minutes. Add cooked chicken and pour sauce over. Stir to combine over low heat.
  6. Serve.
Nutrition & Macronutrient Ratio

519 calories, 41 g fat, 34 g saturated fat, 3 g monounsaturated fat, 1 g polyunsaturated fat, 0 g trans fat, 60 mg cholesterol, 16 g carbohydrate, 13 g net carbs, 6.5 g sugar, 3 g fiber, 28 g protein
Excellent Source of: Iron, Magnesium, Potassium, Protein, Selenium, VitaminB6, VitaminC, Folate, Copper, Niacin, Riboflavin, Phosphorous, Manganese
Good Source of: Fiber, Zinc, VitaminK, Thiamin

Macronutrient Ratio: 69% Fat | 21% Protein | 10% Carb

https://healinggourmet.com/healthy-recipes/paleo-chicken-alfredo-with-zoodles/

11/22/2024