Keto Alfredo Chicken with Zoodles
Ingredients:
- 4 small, fresh crisp zucchini, spiralized into zoodles
- 4 small chicken breast fillets
- 2 tablespoons avocado oil or olive oil, divided
- 2 fresh garlic cloves, minced
- 1 teaspoon chili flakes, or to taste
- Sea salt and fresh ground black pepper, to taste
- 1.5 ounces organic cream cheese, room temperature, OR 1.5 ounces of coconut cream for a non-dairy option
Instructions:
- Place the zucchini noodles on paper towels and sprinkle with a tiny bit of sea salt.
- Heat 1 tablespoon of oil in a large sauté pan over medium heat. Add the chicken breasts and season with sea salt and pepper. Cook for about 4-5 minutes on each side, or until just cooked through and no longer pink in the center. Set aside on a plate to rest for a few minutes, then slice.
- Gently pat dry the zucchini noodles with paper towels.
- Add the remaining oil to the pan and cook the minced garlic for 1 minute, until fragrant.
- Add the zucchini noodles into the hot pan and sauté for about 2 minutes.
- Add in the cream cheese and chili flakes into the hot pan and stir gently to combine. Season with sea salt and pepper to taste.
- Dish up the zucchini noodles equally onto 4 plates, and add sliced chicken on top.
Enjoy this delicious keto Alfredo chicken with zoodles!
Keto Alfredo Chicken with Zoodles 
Ingredients:
4 small, fresh crisp zucchini, spiralized into zoodles
4 small chicken breast fillets
2 Tbsps avocado oil, or olive oil, divided
2 fresh garlic cloves, minced
1 tsp chili flakes, or to taste
sea salt and fresh ground black pepper, to taste
1.5 ounces organic cream cheese room temperature, OR may use 1.5 ounces of coconut cream for a non-dairy option (but the small amount of cream cheese is pretty awesome here)
Instructions:
Place zucchini noodles on paper towels and sprinkle with a tiny bit of sea salt.
Heat 1 Tablespoon oil in a large saute pan over medium heat. Add in chicken breasts then season with sea salt and pepper. Cook for about 4-5 minutes on each side, or until just cooked through and no longer pink in the center. Set aside on a plate to rest for a few minutes, then slice.
Gently pat dry zucchini noodles with paper towels.
Add remaining oil to the pan and cook the minced garlic for 1 minute, until fragrant.
Add zucchini noodles into your hot pan and saute for about 2 minutes.
Add in cream cheese, chili flakes into the hot pan and stir gently to combine. Season with sea salt and pepper to taste.
Dish up zucchini noodles equally onto 4 plates, and add sliced chicken on top.
