Spiralized zucchini stands in for pasta, tossed with a quick fresh tomato sauce, seared chicken and parmesan. A light, high-protein and gluten-free main for busy weeknights.
Ingredients
Instructions
- 1
Spiralize the zucchini, toss with about a third of the salt and leave in a colander for 10 minutes; squeeze gently and pat dry with paper towels.
- 2
Cut the chicken into bite-size pieces and season with the remaining salt and the black pepper.
- 3
Heat half the olive oil in a large skillet over high heat and sear the chicken for 6-8 minutes until golden and cooked through; transfer to a plate.
- 4
Add the remaining oil to the pan, sauté the minced garlic for 30 seconds, then add the grated tomatoes and red pepper flakes and simmer over medium heat for 5-6 minutes until slightly thickened.
- 5
Add the zucchini noodles and toss over medium heat for just 2-3 minutes; any longer and they turn watery.
- 6
Return the chicken to the pan, stir in the torn basil and remove from the heat. Top with the grated parmesan and serve right away.
Nutrition
Per serving
| Calories | 274 kcal |
|---|---|
| Protein | 31 g |
| Carbs | 12 g |
| Fat | 13 g |
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