Description
This low-carb dinner features tender seared chicken, wilted spinach, tangy feta, and a silky cream sauce with fresh zucchini noodles.
Ingredients
Scale
- 2 medium zucchinis
- 1 tablespoon olive oil
- 2 chicken breasts
- 2 cups fresh spinach
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions
- Use a spiralizer to make zucchini noodles and set aside. Pat the chicken breasts dry and season both sides with salt and pepper. Mince the garlic and have the spinach, feta, and cream measured and ready.
- In a small bowl, mix the heavy cream and crumbled feta so it’s ready to add to the pan.
- In a skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then add to the skillet. Cook until browned and cooked through, about 6–7 minutes per side. Remove from skillet and slice.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add spinach and cook until wilted. Stir in the heavy cream and feta cheese, mixing until combined.
- Add the zucchini noodles and sliced chicken to the skillet. Toss everything gently until the noodles are coated with the sauce and heated through, about 1–2 minutes. Serve immediately.
Notes
Garnish with extra crumbled feta, a drizzle of olive oil, or a squeeze of lemon. Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 4g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 100mg