Keto Rechta
Discover a low-carb twist on a traditional favorite with this Keto Rechta recipe! This vibrant dish features zucchini noodles as a gluten-free alternative to classic pasta, paired with tender bite-sized chicken cooked in a fragrant blend of warm spices like cumin, coriander, cinnamon, and paprika. A rich, savory tomato broth ties the flavors together, complemented by sautéed onion, garlic, and red bell pepper for added texture and depth. Topped with fresh cilantro and a burst of zesty lemon juice, this keto-friendly meal is not only nourishing but brimming with bold, Mediterranean-inspired flavor. Ready in under an hour, this wholesome dish is perfect for meal prep or a satisfying weeknight dinner that will delight your taste buds without straying from your keto goals!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 500 grams Chicken breast
- 1 large Onion
- 3 Garlic cloves
- 1 teaspoon Cumin powder
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Cinnamon
- 2 cups Chicken broth
- 1 Red bell pepper
- 2 tablespoons Tomato paste
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh cilantro
- 1 Lemon
Instructions
1. Prepare zucchini noodles using a spiralizer to create long, thin strands similar to spaghetti. Set aside.
2. Slice the chicken breast into bite-sized pieces.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the sliced chicken to the skillet and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
5. In the same skillet, add more olive oil if necessary, and sauté the chopped onion until translucent, about 3-4 minutes.
6. Add minced garlic and cook for another 1 minute until fragrant.
7. Stir in cumin, ground coriander, paprika, and cinnamon. Cook the spices for 1 minute to enhance their flavors.
8. Add the chicken broth and tomato paste, stirring to combine well.
9. Return the cooked chicken to the skillet and add the sliced red bell pepper.
10. Season with salt and black pepper. Stir to combine all ingredients.
11. Reduce the heat to low and let simmer for 15 minutes, allowing the flavors to meld.
12. Just before serving, add the zucchini noodles to the skillet. Toss and cook for an additional 3-5 minutes, ensuring they are heated through but still crisp.
13. Garnish with freshly chopped cilantro and a squeeze of lemon juice before serving.
14. Adjust seasoning if necessary and serve immediately while hot.
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 12608 mg | 548% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 75.0 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4738 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
