Creamy Sun-Dried Tomato Chicken Zoodles Recipe

Zucchinis can be cooked in so many ways, they are ridiculously amazing when tossed into a chocolate chip Paleo zucchini bread - off you go in search of a recipe now!

Today, however, we are featuring them as fun, swirly zoodles, so Paleo-eaters of any age can freely devour them directly from the pot, no fork necessary. To be civil, serve some utensils for eating, lay them next to the plate, and let the meal begin.

One may say that these creamy, sun-dried tomato chicken zoodles border on the side of being posh; after all, the ingredients are higher-end and definitely not resembling college ramen noodles in any possible way. We say, go for it!

Treat yourself to something appetizing and luscious, you deserve it. Plus, it only takes 40 minutes of prep and cooks time, then it is done. Serve dinner with a glass of white wine or pomegranate green tea, then sit back and relax, knowing that you have just created a classy, simple meal for all to enjoy.

Cooking and baking can be extremely rewarding, especially when you are creating with locally produced ingredients. Why not explore more alternatives for dealing with a glut of zucchini? Keto zucchini fries have reached a certain amount of fame, as well as our mouthwatering chocolate flourless brownies. The choice is yours; eat wisely.

Creamy Sun-Dried Tomato Chicken Zoodles Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

• 2 chicken breasts, diced
• 2 large zucchinis, cut into zoodles
• 1 onion, sliced
• ½ cup dried tomatoes, chopped
• 4 garlic cloves, minced
• ½ cup chicken stock
• 2 tbsp. fresh basil, minced
• 1 cup full-fat coconut milk
• 1 tbsp. cooking fat
• Sea salt and freshly ground black pepper

Preparation

1. Melt the cooking fat in a skillet over medium-high heat.
2. Add the chicken and season to taste.
3. Cook until the chicken is golden brown on all sides and cooked through.
4. Add the onion, garlic, and sun-dried tomatoes; cook until soft, about 4 minutes.
5. Pour in the stock and coconut milk, and slowly bring to a simmer.
6. Stir in the zucchini noodles and fresh basil, then cook for 3 to 4 minutes.
7. Adjust seasoning and serve.

Creamy Sun-Dried Tomato Chicken Zoodles Recipe

A dish so beautiful and fragrant that you cannot wait to dive right in - are you indulging in creamy sun-dried tomato and chicken zoodles tonight?

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Main Course

Cuisine American

Servings 4 people

Calories 366 kcal

Ingredients

  

1x2x3x

• 2 chicken breasts diced
• 2 large zucchinis cut into zoodles
• 1 onion sliced
• ½ cup dried tomatoes chopped
• 4 garlic cloves minced
• ½ cup chicken stock
• 2 tbsp. fresh basil minced
• 1 cup full-fat coconut milk
• 1 tbsp. cooking fat
• Sea salt and freshly ground black pepper

Instructions

 

• Melt the cooking fat in a skillet over medium-high heat.
  1 tbsp. cooking fat
• Add the chicken and season to taste.
  2 chicken breasts, Sea salt and freshly ground black pepper
• Cook until the chicken is golden brown on all sides and cooked through.
• Add the onion, garlic, and sun-dried tomatoes; cook until soft, about 4 minutes.
  1 onion, 4 garlic cloves, ½ cup dried tomatoes
• Pour in the stock and coconut milk, slowly bring to a simmer.
  ½ cup chicken stock, 1 cup full-fat coconut milk
• Stir in the zucchini noodles and fresh basil, then cook for 3 to 4 minutes.
  2 large zucchinis, 2 tbsp. fresh basil
• Adjust seasoning and serve.

Nutrition

Calories: 366kcalCarbohydrates: 17gProtein: 32gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 74mgSodium: 138mgPotassium: 1177mgFiber: 3gSugar: 9gVitamin A: 726IUVitamin C: 28mgCalcium: 80mgIron: 5mg

Keyword chicken zoodles, roasted tomatoes, sun dried

Tried this recipe?Let us know how it was!