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Zucchini Chicken Carbonara

Zucchini Chicken Carbonara – FULL CAL

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Course: Main Meals
Keyword: Week 6
Cooking Method: BBQ, Stovetop
Recipe Type: Batch Cook, Poultry
Servings: 2 servings
Calories: 580kcal


  • 2 medium zucchini spiral sliced using 6mm blade
  • 5 oz chicken breasts butterflied
  • 2 tbsp butter
  • 2 oz pancetta diced (or 2 slices bacon per 2 oz pancetta, cut into small pieces)
  • 1 cup frozen peas
  • 1/2 cup unsweetened almond milk
  • 2 egg yolks
  • 2 tbsp pine nuts divided
  • 3 cloves garlic minced
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt
  • 2 tbsp Fresh basil chopped
  • 1/4 tsp chili flakes optional


  • HEAT a grill or grill pan over medium heat and spray with olive oil cooking spray. Season chicken breasts with salt and pepper. Place on grill and cook 6-7 minutes on each side. Remove from grill/pan and slice into thin strips.
  • HEAT a large skillet over medium heat and spray with olive oil cooking spray. Add pancetta, peas, butter and garlic. Cook 5 minutes. In the meantime, whisk together egg yolks and almond milk in a small bowl.
  • POUR egg mixture into pan with pancetta stirring constantly. Add zucchini noodles, use tongs to gently toss. Divide into two servings. Top with grilled chicken, chopped basil, pine nuts and chili flakes.


Calories: 580kcal | Carbohydrates: 19g | Protein: 48g | Fat: 34g | Fiber: 6g | Net Carbs: 13g