Skip to main content

KETO Zucchini Pasta, Chicken & Pistachios



RECIPE CREDIT (https://happybodyformula.com/zucchini-pasta-with-chicken-pistachios/)

Author: 
Recipe type: Main
Serves: 2-4 servings
Ingredients
NOODLES:
  • 2–2½ pounds / about 1 kg of zucchini (courgettes)
  • 1 tablespoon salt
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
CHICKEN:
  • 4 boneless, skinless chicken breasts (150 g/ 4–6 oz. each)
  • 1 tablespoon extra-virgin olive oil or ghee
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
AROMATICS:
  • 2 scallions
  • 7–10 fresh mint leaves
  • ¼ cup shelled pistachios
  • 1 tablespoon lemon juice


Instructions

  1. Prep the noodles. Julienne the zucchini with the spiralizer. Place the noodles in a colander and toss them with the salt until the strands are lightly coated. Set the colander in the sink to drain while you prep the other ingredients.
  2. Cook the chicken. Pound the chicken to ½-inch thickness between two pieces of plastic wrap with the smooth side of the meat hammer, then slice it crosswise into strips. Warm the olive oil in a large, nonstick skillet over medium-high heat, 2–3 minutes. Add the chicken, sprinkle it with the salt and pepper, then toss to coat it in the oil. Spread the chicken in a single layer and let it cook undisturbed, 2–3 minutes. Flip with a spatula, separating the pieces and cook for an additional 2–3 minutes on the other side. Continue to flip and cook the chicken until it’s browned and sizzling on most sides, about 2 minutes more. Transfer the chicken to a plate and cover it loosely with aluminium foil.
  3. Prep the aromatics. Thinly slice the scallions, mince the mint leaves, and coarsely chop the pistachios. Add everything to a bowl with the lemon juice, mix with a fork, and place nearby because the next part goes quickly.
  4. Finish the noodles. Place the olive oil in a small bowl. Peel and crush the garlic, then add it to the bowl with the oil. Add the cumin and pepper to the bowl, mix with a fork, and set it nearby. Rinse the zucchini noodles under running water, drain them well, and squeeze them in a clean dish towel to remove excess water. Return the skillet you used for the chicken to the stove and reheat it over medium-high heat, 2–3 minutes. Place the prepared zucchini noodles in the dry pan and sauté them until just tender, 2–3 minutes. Push the noodles to the side of the pan, and reduce the heat to medium low. Add the garlic oil to the pan and cook for 20 seconds, stirring constantly. Push the zucchini noodles into the oil and stir gently until they’re coated. Turn off the heat and add the chicken to the noodles, along with the mint-pistachio mixture. Toss to combine.
  5. To serve, divide the pasta among individual bowls and arm everyone with a big spoon to twirl the strands.
Labels:

Comments

Post a Comment

Popular posts from this blog

Keto Chocolate Fat Bombs

(Recipe Credit:  https://chocolatecoveredkatie.com/2018/07/23/fat-bombs-recipe-keto/ ) Total Time:  5m Yield:   Depends on shape made Ingredients 1/2 cup nut butter of choice, or coconut butter 1/4 cup cocoa or cacao powder 1/4 cup melted  coconut oil stevia to taste, or 1 tbsp liquid sweetener of choice optional, I like to add 1/8 tsp salt Instructions Stir all ingredients together until smooth. If too dry (depending on nut butter used), add additional coconut oil if needed. Pour into a small container, ice cube trays, or candy molds. Freeze to set. Because coconut oil softens when warm, it’s best to store these in the freezer. Fat Bomb Flavors – The Recipes The above link includes recipes for different flavors such as Peanut Butter, Pistachio, Strawberry, Gingerbread, Banana, and Coconut Fat Bombs.
2 comments
Read more

Cheeseburger Calzone - Keto Friendly

Cheeseburger Calzone (Recipe Credit: https://ketobootstrap.com/recipe/cheeseburger-calzone) Servings: 8 Split into 8 equal portions. Nutritional Info (Per Serving) Calories Fats (g) Protein (g) Net Carbs (g) 580.0 47.0 34.0 3.0 ( Image credit goes to  Butter Is Not a Carb ) Ingredients 1 1/2 lbs Ground Beef 1/2 cup Onion 4 slices Bacon 4 Dill Pickle Spears 8 oz Cream Cheese 1 cup Shredded Cheddar Cheese 1/2 cup Mayonnaise 1 cup Shredded Mozzarella Cheese 1 cup Almond Flour 1 Eggs Instructions Pre-heat the oven to 425F. Make the pizza crust by mixing the mozzarella cheese and 4 ounces of cream cheese together; microwave about 35 seconds until the cheese melt. Add the almond flour and egg to the cheese and mix until it forms a dough; set aside. Over medium heat, cook the ground beef until browned. Cook the bacon in your preferred method; I put mine in the microwave for 5 minutes until crispy. Let cool, break into small pieces and set ...
Post a Comment
Read more

CHEESY LOW-CARB TACO CASSEROLE

CHEESY LOW-CARB TACO CASSEROLE (Recipe Credit:  https://kalynskitchen.com/cheesy-low-carb-taco-casserole/ ) yield:   MAKES 6-8 SERVINGS.   total time:  50 MINUTES prep time:  20 MINUTES   cook time:  30 MINUTES INGREDIENTS: 2 cans (10 oz. each) Ro-Tel Tomatoes with green chiles, mild (If you can’t find Ro-Tel tomatoes where you live, use a 14.5 oz. can petite diced tomatoes and a 4 oz. can diced green chiles.) (For Keto, use low carb salsa of your choice!) 1 medium-large onion, chopped small 2 T olive oil, divided 1 lb. cauliflower rice (If you can’t find pre-chopped riced cauliflower in your store, chop a small head of cauliflower in the food processor.) 1/2 cup sliced green onion 1 lb. ground beef 1 T Kalyn’s Taco Seasoning Mix (See note) 1 tsp. salt (or to taste) 2 cups + 1 cup grated Mexican Blend Cheese (Use less cheese if you prefer; we wanted it cheesy!) DIRECTIONS: Dump the Ro-Tel tomatoes into a colander...
Post a Comment
Read more