This creamy garlic chicken is one of our favorite lean and green recipes! It's colorful and packed full of flavor without the guilt!
Course Healthy, Main Course
Cuisine Italian
Keyword lean and green recipes, optavia lean and green recipes, optavia recipes
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 3
Calories 414kcal
Cost $5
Ingredients
1 1/2lbsboneless skinless chicken breasts
1Tolive oil
1 C low fat plain greek yogurt
1/2Cchicken broth
1/2tspgarlic powder
1/2tspitalian seasoning
1/4Cparmesan cheese
1Cspinach, chopped
3-6slicessun dried tomatoes
1Tchopped garlic
1 1/2Czucchinicut into thin noodles
Instructions
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.