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Tuscan Chicken w/ Zoodles - FULL CAL

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Course: Main Meals
Keyword: Week 13
Cooking Method: Stovetop
Recipe Type: Poultry
Servings: 2 servings
Calories: 566kcal

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