Low Carb Chicken Coconut Pasta
Delight your taste buds with this flavorful and nutritious Low Carb Chicken Coconut Pasta, a perfect fusion of creamy indulgence and wholesome ingredients. This recipe swaps traditional pasta for spiralized zucchini noodles, making it an ideal choice for low-carb or keto lifestyles. Tender, sautéed chicken breast is bathed in a rich coconut milk sauce infused with garlic, lime, soy sauce, and a hint of red pepper flakes for a touch of heat. Ready in just 35 minutes, this quick and easy dish is loaded with fresh cilantro for a vibrant, herbaceous finish. Whether you're looking for a healthy weeknight dinner or a meal-prep-friendly option, this dairy-free and gluten-free recipe serves as a deliciously satisfying meal for any occasion.
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Recipe Information
Ingredients
- 2 large Zucchini
- 2 tablespoons Olive oil
- 1 pound Chicken breast
- 3 cloves Garlic
- 1 cup Coconut milk
- 2 tablespoons Lime juice
- 1 tablespoon Soy sauce (low sodium)
- 0.5 teaspoon Red pepper flakes
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh cilantro
Instructions
Begin by spiralizing the zucchinis into noodles using a spiralizer or julienne peeler and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cut the chicken breast into bite-sized pieces and add them to the skillet. Cook the chicken until golden and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Mince the garlic cloves and sauté them in the skillet for 1 minute until fragrant.
Pour in the coconut milk and stir in the lime juice, soy sauce, red pepper flakes, salt, and black pepper. Bring the mixture to a gentle simmer.
Add the cooked chicken back into the skillet and stir to coat it with the sauce. Let it simmer for another 2-3 minutes to allow the flavors to meld together.
Increase the heat to medium-high and add the zucchini noodles to the skillet. Toss the noodles in the sauce for about 2-3 minutes, just until they are tender but still have a bit of crunch.
Remove the skillet from the heat and stir in the freshly chopped cilantro.
Serve the chicken coconut pasta immediately, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 7377 mg | 321% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 52.8 g | ||
| Protein | 134.2 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2849 mg | 61% | |
*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.
