Lean and Green Garlic Chicken with Zoodles
This creamy garlic chicken is one of our favorite lean and green recipes! It's colorful and packed full of flavor without the guilt!
- 1 1/2 lbs boneless skinless chicken breasts
- 1 T olive oil
- 1 C low fat plain greek yogurt
- 1/2 C chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp italian seasoning
- 1/4 C parmesan cheese
- 1 C spinach, chopped
- 3-6 slices sun dried tomatoes
- 1 T chopped garlic
- 1 1/2 C zucchini cut into thin noodles
How to cook the Chicken
Heat the oil in a large skillet on medium.
Using paper towels, pat the chicken breast dry, sprinkle with salt and pepper for taste and place in hot oil.
Cook on medium high for for 3-5 minutes on each side or until brown on each side and until no longer pink in center.
Remove chicken and set aside on a plate.
Add the yogurt, chicken broth, garlic powder, Italian seasoning, and parmesan cheese into the large skillet.
Whisk over medium high heat until it starts to thicken.
Add the spinach and sun dried tomatoes.
Simmer until the spinach starts to wilt.
Add the chicken back to the pan and serve over zucchini noodles.
Makes 3 servingsPer serving: 1 Leaner protein 1 fat 3 condiments
How to cook the Zoodles
Preheat oven to 350 degrees F.
Using vegetable spiraler, cut zucchini into the shape of spiral noodles.
Place parchment paper on a large baking sheet. Spread and arrange zoodles and toss with sea salt. Be sure to spread them thin so they don't stick together.
Bake for 15 min for al dente. Add a couple minutes if you want them softer.
Serve right away.
Serving: 1g | Calories: 414kcal | Carbohydrates: 8g | Protein: 60g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 155mg | Sodium: 587mg | Potassium: 1122mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1239IU | Vitamin C: 21mg | Calcium: 228mg | Iron: 2mg