CHICKEN ZUCCHINI PASTA

Prep Time: 20min

Cook Time: 30min

Serving: 4

  • 6 medium (908 grams) zucchini

  • 1.5 lb (680 grams) chicken breasts

  • ¼ cup (60 grams) chicken broth

  • 1 head (50 grams) garlic

  • 4 tomatoes (400 grams)

  • 1 shallot (60 grams)

  • 1 tbsp (6 grams) Italian seasoning

  • 1 tsp (2.8 grams) Garlic powder

  • 1 tsp (2.3 grams) Paprika

  • Salt & pepper, to taste



  1. Preheat your oven to 400°F (200°C).

  2. Season 4 chicken breast with salt, pepper, paprika, and garlic powder.

  3. On a baking sheet, place 4 tomatoes (cut in half), a head of garlic (with the top cut off), and the whole shallot. Drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes (or until soft)

  4. Air fry the seasoned chicken breasts at 375°F (190°C) for 20-25 minutes or until the internal temperature reaches 165°F
    (74°C). Pan sear on medium/high heat if you do not have an air fryer

  5. In a blender, combine the roasted garlic cloves, roasted tomatoes, whole shallot, and ¼ cup of chicken broth. Blend until smooth (add more liquid to thin it out if needed).
    Season with 1 tablespoon of Italian seasoning, salt, and pepper to taste.

  6. Spiralize or cut 6 zucchini into noodles. Sauté in a pan until desired tenderness. (takes about 2-4 minutes)

  7. Slice the cooked chicken and toss the zucchini noodles with the roasted garlic tomato sauce.

  8. Top the dish with sliced chicken breasts and garnish with additional Italian seasoning if desired.

  9. Divide into four equal portions and enjoy!

Calories: 430, cal, Protein: 46.5g.

Carbohydrates: 23g, Fat: 16g