Paleo Hearty Chicken Noodles
Indulge in the wholesome goodness of our Paleo Hearty Chicken Noodles, a comforting and nutrient-packed dish that's perfect for dinner or meal prep. This gluten-free and grain-free recipe combines tender slices of seasoned chicken, perfectly sautéed vegetables, and a flavorful broth infused with aromatic thyme and rosemary. The star of the dish is the vibrant zucchini noodles, spiralized to create a healthy, low-carb alternative to traditional pasta. Ready in just 45 minutes, this paleo-friendly meal is light yet satisfying, with a refreshing hint of lemon and a sprinkle of fresh parsley for the perfect finishing touch. Whether you're following a paleo diet or simply craving a hearty, wholesome meal, this dish delivers big on flavor and nourishment while remaining incredibly easy to prepare.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 medium zucchini
- 2 tablespoons olive oil
- 1 large onion
- 2 medium carrot
- 2 pieces celery stalks
- 3 cloves garlic
- 4 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Begin by spiralizing the zucchini into noodle shapes using a spiralizer. Set the noodles aside.
Slice the chicken breasts into thin strips. Season the chicken with half of the salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil. Dice the onion, slice the carrots and celery, and mince the garlic cloves.
Add the diced onion to the skillet and sauté for about 3 minutes until it becomes translucent.
Stir in the sliced carrots, celery, and minced garlic. Sauté the vegetables for an additional 3-4 minutes.
Pour in the chicken broth and bring the mixture to a simmer. Add the thyme, rosemary, and the remaining salt and pepper. Stir well.
Reduce the heat to medium-low and let the soup gently simmer for about 10 minutes until the vegetables are tender.
Return the cooked chicken strips to the skillet and add the spiralized zucchini noodles. Stir to combine and cook for an additional 3 minutes until the noodles are tender but still slightly firm.
Stir in the fresh lemon juice and remove the skillet from the heat.
Ladle the generous portions of chicken noodles into serving bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 10576 mg | 460% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 58.6 g | ||
| Protein | 132.2 g | 264% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3964 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.
