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Creamy Mediterranean Chicken with Zucchini Noodles

Creamy Mediterranean Chicken with Zucchini Noodles

The ultimate comfort food! Creamy Mediterranean Chicken with Zucchini Noodles is a quick and easy weeknight dinner packed with flavor. Enjoy the creamy coconut milk, tender chicken, and fresh zucchini noodles that make this dish a delightful choice for any night!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp avocado oil
  • 1 lb boneless skinless chicken breasts
  • Sea salt
  • Black pepper
  • 4 cloves garlic minced
  • 1 15-oz. can coconut milk
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup kalamata olives chopped
  • 2 Tbsp gluten-free all-purpose flour or tapioca flour
  • 2 to 4 medium-sized zucchini spiralized

Equipment

  • Skillet
  • Grater
  • Wooden Spoon
  • Chef's Knife
  • Mixing Bowl
  • Large Pot

Method
 

  1. Spiralize the zucchini using your spiralizer.
  2. Heat the avocado oil over medium-high heat in a large skillet.
  3. Once the skillet is hot, add the strips of chicken breast and arrange them evenly. Sprinkle with sea salt and pepper. Allow to brown undisturbed for 3 minutes.
  4. Stir the chicken, cooking for another 3 to 5 minutes until golden brown.
  5. Stir in garlic, coconut milk, sun-dried tomatoes, and olives; bring to a full boil.
  6. Incorporate gluten-free flour, stirring until clumps disappear. Boil for about 4 minutes until thickened.
  7. Add zucchini noodles to the skillet, stirring them into the sauce. Cover and cook for 3 to 5 minutes until tender.
  8. Taste the sauce and adjust seasoning. Optionally add lemon juice or parmesan cheese before serving.
  9. Serve warm and enjoy!

Notes

  • If you prefer more noodles than chicken: Use 3 to 4 zucchini.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.