Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) onion powder
  • 1/4 tsp (1.25g) red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 4 medium zucchini, spiralized into zoodles (approx. 4 cups)
  • 2 tbsp (30g) butter, unsalted
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for garnish
  • 2 tbsp (30ml) lemon juice, freshly squeezed
  • 1 tbsp (15ml) chopped fresh parsley, for garnish

Instructions:

  1. Season chicken with garlic powder, onion powder, red pepper flakes (if using), salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from skillet and set aside.
  3. Melt butter in the same skillet. Add minced garlic and sauté until fragrant (about 30 seconds).
  4. Pour in heavy cream and chicken broth. Bring to a simmer, stirring occasionally.
  5. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has slightly thickened.
  6. Stir in Parmesan cheese and lemon juice. Season with salt and pepper to taste.
  7. Add zoodles to the skillet and toss to coat with the sauce. Cook for 2-3 minutes, or until the zoodles are tender-crisp. Don't overcook, or they'll get soggy!
  8. Return the cooked chicken to the skillet and toss to combine with the zoodles and sauce.
  9. Garnish with fresh parsley and extra Parmesan cheese before serving. Enjoy your keto chicken and zoodles skillet!