Go Back
Print Recipe

Paleo Chicken Alfredo with Zucchini Noodles

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 tablespoons 30 ml olive oil
  • 4 zucchinis spiralized into noodles
  • 240 ml 1 cup coconut cream
  • 60 g 1/2 cup nutritional yeast
  • 3 garlic cloves minced
  • 1 tablespoon 15 ml lemon juice
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions

  • Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken breasts until golden brown and cooked through. Remove and set aside.
  • In the same skillet, add garlic and cook until fragrant. Add coconut cream, nutritional yeast, lemon juice, salt, and pepper. Stir until the sauce thickens.
  • Add the zucchini noodles to the skillet and toss to coat with the sauce. Cook for 2-3 minutes until tender.
  • Slice the chicken breasts and serve over the zucchini noodles. Garnish with fresh parsley.