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PARMESAN AND CHICKEN ZOODLES
Oodles of Zoodles! Paired with chicken for your main protein source, and the zoodles substituting regular pasta, and you have a delicious and nutritious meal! Don’t forget to make extra and pack it for lunches for the week! Plan, prep, do!
2-3 large zucchinis, cut into noodles with a spiralizer
Generous sprinkle of Himalayan salt
1 tbsp ghee (store-bought or homemade)
300g (10oz) leftover cooked chicken, cut into bite-size chunks
⅛ tsp Himalayan salt
¼ tsp freshly ground black pepper
2 large garlic cloves, minced
½ cup plain Greek yogurt
½ cup grated parmesan cheese
Parmesan cheese shavings
Generously sprinkle the spiralized zucchini with salt and place it in a fine meshed sieve fitted over a bowl to collect the water. Place a weight over the zucchini and let the water drain for about 10 minutes.
Melt the ghee in a large skillet set over medium-high heat; add the cooked chicken, salt and pepper and cook until crispy, about 3 to 4 minutes.
Throw in the garlic, zucchini noodles as well as 2 to 3 tablespoons of the ‘zucchini water’. Don’t add too much water, otherwise you’ll end up with a salty, watery dish. Add just enough to ‘deglaze’ the bottom of the pan.
Toss to combine and cook for about 1 minute, until the zucchini noodles are heated all the way through.
Kill the heat, add the yogurt and grated parmesan and mix delicately until well combined. (It’s important that you kill the heat before adding the yogurt, as yogurt tends to curdle when cooked)
Serve immediately, garnished with a little bit more parmesan cheese and a handful of microgreens.
Nutrition Info: 485 calories, 53.6g protein, 20.2g carbs, 10.5g sat fat, 1581 potassium, 22.1g fat, 5.9g dietary fiber
Recipe Courtesy of: The Healthy Foodie https://thehealthyfoodie.com/parmesan-chicken-zoodles/