Paleo Chicken Coconut Pasta
Indulge in a flavorful, guilt-free dinner with this Paleo Chicken Coconut Pasta recipe, a delicious alternative to traditional pasta dishes. Made with fresh zucchini noodles, tender chicken breast, and a creamy coconut milk sauce infused with garlic, onion, and vibrant red bell pepper, this dish is both dairy-free and gluten-free, perfect for those following Paleo-friendly diets. Sautéed in nourishing coconut oil and brightened with a squeeze of lime and a sprinkling of fresh cilantro, each bite is packed with wholesome, tropical-inspired flavors. Ready in under 45 minutes and ideal for a quick weeknight meal, this recipe combines clean eating with culinary delight. Serve immediately for a light, satisfying meal that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound chicken breast
- 1 cup coconut milk
- 2 tablespoons coconut oil
- 3 large garlic cloves
- 1 medium onion
- 1 large red bell pepper
- 1 lime
- 0.5 cup fresh cilantro
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes
Instructions
Start by creating the pasta; use a spiralizer or julienne peeler to cut the zucchini into noodle-like strips and set them aside.
Slice the chicken breast into thin strips and season with sea salt and black pepper.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken strips and cook for about 5-7 minutes, flipping occasionally, until golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Mince the garlic and thinly slice the onion and red bell pepper; add them to the skillet. Sauté for 3-4 minutes until they start to soften.
Pour in the coconut milk and reduce the heat to medium-low. Stir to combine and let the sauce simmer for about 5 minutes to thicken slightly.
Add the zucchini noodles to the skillet and gently toss them in the sauce for 2-3 minutes until they are just tender.
Return the chicken to the skillet and stir everything together. Cook for another 2 minutes to ensure everything is heated through.
Squeeze the juice of one lime over the mixture, taste, and adjust seasoning with additional salt and pepper if needed.
Remove the skillet from the heat, sprinkle with crushed red pepper flakes for a bit of heat, and garnish with chopped fresh cilantro.
Serve immediately for best texture, with extra lime wedges if desired.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 11326 mg | 492% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 84.8 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3968 mg | 84% | |
*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.
