A simple and easy recipe for Zucchini Noodles with Chicken. Few simple ingredients, great taste! Only 25 minutes from start to finish. Gluten-Free. Low-Carb. Keto.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Serving Size 4servings
Ingredients
1/2lbchicken breast(250g, cut into bite-sized cubes)
1tbspbutter
4zucchini(spiralized, about 4-5 cups)
1cupfrozen corn & peas
1cupbutton mushrooms(sliced)
1onion(finely chopped)
2garlic cloves(minced)
1tspdried thyme
1tspground coriander
to tastesalt and pepper
1/2cupheavy cream(can sub coconut cream)
1cupcheese(shredded)
Instructions
Use a spiralizer to make zucchini noodles. Salt the noodles and set aside while you prep the other ingredients.
Melt the butter in a large sauté pan over a medium/high heat. Add the chicken, onion, garlic, mushrooms and spices, salt and pepper. Cook those for about 5 minutes - until the onion softens and the chicken is almost cooked through.
Add the frozen corn, peas, and cream. Cook for about a 1-2 minutes, until the cream starts to simmer.
Use your hands to squeeze some water from the zucchini noodles, and then adding to the pan. Cook for another 2-3 minutes.
Lastly, dump the cheese in and remove from the heat. Stir until cheese is melted.
Serve immediately.
Notes
Tips and Tricks:
1. Squeezing the water from the zucchini help ensure the end product isn’t too watery.