Keto-Friendly French Dinner Feast: Grilled Herb Chicken with Creamy Garlic Spinach and Zucchini Noodles

Allergens

Dairy (in the cream sauce)

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh basil, chopped
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tbsp lemon zest
• Salt and pepper, to taste
• 4 cups fresh spinach
• 3 medium zucchinis
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter

Instructions

1. Combine parsley, basil, olive oil, minced garlic, lemon zest, salt, and pepper in a bowl to create the herb marinade. Place chicken breasts in a shallow dish and pour the herb marinade over them. Marinate for 30 minutes in the refrigerator. While the chicken is marinating, spiralize the zucchinis into noodles using a spiralizer or julienne slicer. Set aside. Heat a large skillet over medium heat and cook the chicken until cooked through, about 5 7 minutes per side. Remove from pan and let rest for a few minutes before slicing. In the same skillet, sauté spinach with garlic until wilted, then add heavy cream and Parmesan cheese, stirring constantly until the sauce thickens. Add spiralized zucchini to the sauce, cook for 2 minutes, and season with salt and pepper to taste. To plate, arrange zucchini noodles on a dish, top with spinach mixture, and place sliced chicken on top. Garnish with additional herbs if desired.

Chef’s Insight

To maximize flavors, allow the chicken to marinate for at least 30 minutes, even up to a few hours in the refrigerator.

Notes

For a vegetarian option, replace the chicken with grilled portobello mushrooms or seared halloumi cheese.