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Zucchini Pasta with Chicken and Pistachios

Zucchini Pasta with Chicken and Pistachios

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Serves: 4
MacroValue
Carbs:2.6 g
Fat:24.4 g
Protein:40 g

Ingredients:

  • 1000 g Zucchini
  • 1 ½ tsp Lite Seasoner
  • 2 tsp Olive Oil
  • 1 Garlic
  • ¼ tsp Cumin
  • Pepper
  • 600 g Chicken Breast
  • 2 Spring Onion
  • ¼ cup Pistachios
  • 8 - 10 Mint Leaves
  • 2 tbsp Lemon Juice

Cooking Instructions

  1. To prep the zucchini pasta: Julienne the zucchini with a spiralizer. Place the zoodles in a colander and toss with salt until they are slightly coated. Put aside to drain while you prep the other ingredients.
  2. To cook the chicken: Cut the chicken into strips. In a non-stick pan over medium-high heat, warm the olive oil and add the chicken. Sprinkle it with salt and pepper and toss. Continue to toss until the chicken is golden and cooked through. Transfer the chicken to a plate and cover with aluminium foil.
  3. Mint-Pistachio mixture: Thinly slice the spring onions, mince the mint leaves and coarsely chop the pistachios. Add everything to a bowl with the lemon juice and mix. Put aside.
  4. Finishing up: In a small bowl, add the olive oil and crushed garlic. Add cumin and mix. Rinse the zucchini and drain well. Squeeze out excess water with a paper towel. Place the dry zoodles in the pan you used for the chicken and sauté them over medium-high heat for 3 minutes. Push the zoodles aside and add the garlic oil to the same pan. Cook for 20 seconds and re-add the zoodles to the oil. Toss until full coated. Turn off the heat and add the chicken and mint-pistachio mixture. Mix until fully combined before serving.

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Zucchini Pasta with Chicken and Pistachios

Ingredients:

  • 1000 g Zucchini
  • 1 ½ tsp Lite Seasoner
  • 2 tsp Olive Oil
  • 1 Garlic
  • ¼ tsp Cumin
  • Pepper
  • 600 g Chicken Breast
  • 2 Spring Onion
  • ¼ cup Pistachios
  • 8 - 10 Mint Leaves
  • 2 tbsp Lemon Juice

Cooking Instructions

  1. To prep the zucchini pasta: Julienne the zucchini with a spiralizer. Place the zoodles in a colander and toss with salt until they are slightly coated. Put aside to drain while you prep the other ingredients.
  2. To cook the chicken: Cut the chicken into strips. In a non-stick pan over medium-high heat, warm the olive oil and add the chicken. Sprinkle it with salt and pepper and toss. Continue to toss until the chicken is golden and cooked through. Transfer the chicken to a plate and cover with aluminium foil.
  3. Mint-Pistachio mixture: Thinly slice the spring onions, mince the mint leaves and coarsely chop the pistachios. Add everything to a bowl with the lemon juice and mix. Put aside.
  4. Finishing up: In a small bowl, add the olive oil and crushed garlic. Add cumin and mix. Rinse the zucchini and drain well. Squeeze out excess water with a paper towel. Place the dry zoodles in the pan you used for the chicken and sauté them over medium-high heat for 3 minutes. Push the zoodles aside and add the garlic oil to the same pan. Cook for 20 seconds and re-add the zoodles to the oil. Toss until full coated. Turn off the heat and add the chicken and mint-pistachio mixture. Mix until fully combined before serving.