Paleo Spaghetti with Chicken and Vegetables
Indulge in a wholesome twist on comfort food with this Paleo Spaghetti featuring tender chicken, vibrant veggies, and zucchini noodles ("zoodles") in a rich tomato-herb sauce. Perfect for clean eating enthusiasts, this recipe swaps traditional pasta for a gluten-free, low-carb alternative, while retaining all the hearty flavors of a classic spaghetti dish. The combination of juicy chicken, colorful bell peppers, carrots, and aromatic garlic, simmered in a savory crushed tomato sauce seasoned with oregano and basil, creates a satisfying and nutrient-dense meal. Ready in just 45 minutes, this one-pan wonder is ideal for busy weeknights, offering a delightful balance of protein and veggie power in every forkful. Serve it fresh and garnish with parsley for an extra pop of flavor and visual appeal!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound chicken breast
- 3 tablespoons olive oil
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 medium carrot
- 3 whole garlic cloves
- 1 medium onion
- 15 ounces crushed tomatoes (canned)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash and dry the zucchini. Using a spiralizer or julienne peeler, create zucchini noodles ('zoodles'). Set aside.
Cut the chicken breast into bite-sized pieces. Season with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 5-7 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
Dice the onion, chop the garlic cloves finely, and thinly slice the red and yellow bell peppers and carrots.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the onion and garlic for 2-3 minutes, or until fragrant and translucent.
Add the sliced bell peppers and carrots to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Pour the crushed tomatoes into the skillet and mix in the oregano, basil, red pepper flakes, salt, and black pepper. Simmer for 5 minutes to allow the flavors to meld.
Return the cooked chicken to the skillet and stir to coat it in the sauce. Simmer for an additional 2 minutes.
Remove the skillet from heat and gently toss the zucchini noodles in the sauce until well coated.
Serve immediately and garnish with fresh parsley for added flavor and color.
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 11929 mg | 519% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 87.1 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 5391 mg | 115% | |
*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.
