Keto Creamy Garlic Parmesan Zucchini Noodles with Grilled Chicken

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 medium zucchini
• 1 pound boneless, skinless chicken breasts
• 2 cups freshly grated parmesan cheese
• 6 cloves garlic, minced
• 1 cup heavy whipping cream
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil
• Salt and pepper, to taste
• Optional: crumbled feta cheese for garnish

Instructions

1. Prepare the zucchini noodles: Wash the zucchinis and use a spiralizer or julienne peeler to create noodle like strands. Set aside. Season the chicken: In a bowl, combine the garlic, salt, and pepper, then rub the mixture onto both sides of the chicken breasts. Grill the chicken: Preheat your grill or grill pan to medium heat, and cook the chicken for 6 7 minutes per side until cooked through and golden brown. Remove from heat and let it rest for a few minutes before slicing. Cook the zucchini noodles: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the zucchini noodles and cook for 3 4 minutes until slightly softened but still al dente. Season with salt and pepper to taste. Prepare the sauce: In a separate pan, combine the remaining 2 tablespoons of olive oil, minced garlic, and heavy whipping cream. Cook over medium heat for 5 minutes until the sauce thickens slightly. Add in the grated parmesan cheese and stir until melted and smooth. Combine and serve: Pour the sauce over the zucchini noodles, mix well, and garnish with chopped fresh parsley. Arrange the sliced grilled chicken on top of the zucchini noodles and sprinkle with feta cheese if desired.

Chef’s Insight

For a more authentic Italian flavor, use basil instead of parsley and add sun-dried tomatoes to the cream sauce. - To enhance the smoky flavor, marinate the chicken in a garlic and paprika mixture before grilling.

Notes

Use freshly grated parmesan cheese for the best flavor and texture. - Adjust the spices to your taste preference for a more personalized dish.