Grilled Chicken over Creamy Vegetable Zoodles | Fit Healthy Recipes
Grilled Chicken over Creamy Vegetable Zoodles
10 mins prepServes 4
A light, low-carb dish featuring marinated grilled chicken served over creamy vegetable zoodles. This recipe is a great pasta alternative, satisfying cravings without guilt. The creamy sauce is a family favorite.
1: Marinate the boneless chicken breasts with fresh minced garlic, sea ground black pepper, basil, and paprika.
2: Bake the marinated chicken in the oven at 400ºF for 20 minutes, turning halfway through.
3: Spiralize the zucchini and set aside.
4: Heat olive oil in a skillet, then add chopped green onion and minced garlic, sautéing until the onions are translucent.
5: Stir in Greek yogurt cream cheese and chicken broth, whisking until smooth.
6: Add the sliced mushrooms, red onion, red pepper, and raw spinach; sauté until just cooked.
7: Add the spiralized zucchini to the skillet and toss until coated. Do not overheat the zoodles.
8: Serve the zoodles and sauce in a dish, placing the sliced grilled chicken on top and sprinkling with fresh parmesan cheese.
