Keto Zucchini Chicken Alfredo
“This Zucchini Chicken Alfredo is a delicious low-carb option to traditional pasta. Keto Friendly with the use of heavy cream or use my quinoa cream recipe for a lower fat alternative.” Keto Zucchini Chicken Alfredo – You must try this recipe.
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4 h
6 Servings
407 cals
Ingredients
- 3 small zucchini cut lengthwise with a vegetable peeler or spiraled
- 1/2 teaspoon sea salt
- 1 tablespoon avocado oil
- 16 ounces boneless skinless chicken breasts or thighs
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup unsalted grass-fed butter
- 3/4 cup quinoa cream or organic heavy cream
- 1 teaspoon minced garlic
- 6 ounces Parmesan cheese
- 1/4 cup fresh chopped parsley
Directions
- Place sliced zucchini in a colander and place the colander over a bowl. Sprinkle with salt and allow to sit for at least 30 minutes.
- Meanwhile, heat avocado oil to medium-high heat in a large skillet.
- Place chicken on a plate and sprinkle on both sides with Italian seasoning, sea salt, and cayenne pepper. Add chicken to skillet, and cook over medium-high heat until cooked through, about 8 to 10 minutes per side. Remove from skillet.
- Allow to cool and then chop.
- Reduce heat to medium and add butter to the skillet and when it is melted scrape up the browned bits.
- Add heavy cream and bring to a boil, whisking constantly. Reduce heat to medium-low.
- Add garlic and Parmesan and cook until the Parmesan is melted.
- Stir in chopped chicken, zucchini noodles, and parsley and cook for 2 more minutes, until warmed through.
Nutrition Facts
Per Serving: 407 calories; 29.9 g fat; 4.9 g carbohydrates; 28 g protein.
Recipe by: Kiro, Photo Credit: J. F. L. (flickr)
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