Grain-Free Tuscan Chicken w/ Zoodles – FULL CAL
Ingredients
- 12 oz chicken thighs boneless, skinless
- 2 tsp Italian seasoning
- 2 tbsp olive oil
- 2 tsp garlic minced
- ⅓ cup tomato sundried (in oil, drained) about 1.5 oz
- 8 artichoke hearts roughly chopped about 5.5 oz/1 cup
- 2 cups baby spinach
- 1 cup chicken stock
- ½ cup coconut milk (canned, full fat)
- 4 cups zoodles
- 1 tbsp lemon juice
- Sea salt and black pepper to taste
- lemon wedges for garnish
- fresh parsley for garnish
Instructions
- HEAT the olive oil in a large pan over medium-high heat. Season the chicken thighs with the Italian seasoning on both sides.
- BROWN seasoned chicken thighs in olive oil for about 3-4 mins on each side.
- ADD garlic, tomatoes, and artichokes, and continue cooking for 2-3 mins.
- STIR in the chicken stock and coconut milk and simmer for about 5 minutes, until the sauce thickens a bit.
- REMOVE the chicken thighs from the pan and stir in the spinach and zoodles.
- ADD the lemon juice and season with salt and pepper. Simmer for about 3-4 minutes, until the spinach wilts and the zucchini noodles soften.
- SERVE the chicken thighs on top of the zoodles and sauce. Garnish with lemon wedges and fresh parsley.
Nutrition
Calories: 566kcal | Carbohydrates: 26g | Protein: 36g | Fat: 36g | Fiber: 6g | Net Carbs: 20g