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Keto zucchini spaghetti with chicken

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A wealth of aromas, pleasant flavors and creamy texture – so we can present our two recipes for spaghetti zucchini with chicken. Saturating, full of useful nutrients and most importantly – prepared with low-carbohydrate ingredients, which makes them suitable for keto diet.

Zucchini spaghetti with chicken and classic pesto

Mediterranean salad, combining the classic flavors of basil, tomatoes and feta cheese. Add chicken and pesto for more protein and a richer taste and you will have a finished dish for a perfect low carb lunch or dinner.

Preparation time: 5 + 15 minutes

Servings Per Container: 4

Nutritional composition in 1 serving: 5 g net carbohydrates, 33 g fat, 36 g protein and 467 calories

Necessary products:

  • 600 g chicken legs
  • 80 g keto pesto, optional (recipe below)
  • 140 g cherry tomatoes, cut in half
  • 110 g feta cheese or cow’s cheese, crushed or diced
  • 350 g zucchini
  • 3 tablespoons extra virgin olive oil

Method of preparation:

  1. Put the chicken legs in a saucepan and add enough cold water to cover the meat.
  2. Bring the pan to a boil, then reduce the heat to medium-low heat and simmer for 15 minutes or until the chicken is completely cooked.
  3. Take out the meat and grate it or cut it into small pieces.
  4. Grate the zucchini in spirals and pour into a large bowl.
  5. Prepare the pesto by following the recipe below.
  6. Pour the pesto over the crispy zucchini spaghetti and stir with tongs.
  7. Add the grated chicken, halved cherry tomatoes and feta cheese.
  8. Stir again, season with olive oil and salt to taste and serve.

Advices:

  1. Prepare a large batch, because this dish is even tastier if you serve it the next day.
  2. If you do not want to serve crispy zucchini spaghetti raw, you can stew them in a little olive oil until soft. Alternatively, add salt and cook in the microwave or boiling water for a minute.
  3. You can roast the chicken in a pan, oven or grill. Season the meat with your favorite spices and cook to your liking.
  4. Unleash your imagination and experiment with the recipe. Add products you like.

Recipe for keto pesto

Preparation time: 5 minutes

Servings Per Container: 4

Nutritional composition in 1 serving: 2 g net carbohydrates, 50 g fat, 10 g protein and 490 calories

Necessary products:

  • 160 ml. olive oil extra virgin
  • 80 g grated Parmesan cheese
  • 55 g of fresh basil
  • 55 g of almonds
  • 1 tsp garlic powder
  • Salt and ground black pepper to taste

Method of preparation:

  1. Mix all the ingredients for the pesto and blend in a food processor or blender.
  2. Store the pesto in the refrigerator for up to 2 weeks. Serve as a sauce, with soups or stews, salads or pasta.

Zucchini spaghetti with chicken and Alfredo sauce

Try our healthy keto version for zucchini and chicken spaghetti with a rich and rich taste of Alfredo sauce. We use spiral zucchini and serve with juicy chicken.

Preparation time: 25 + 20 minutes

Servings Per Container: 4

Nutritional composition in 1 serving of zucchini spaghetti with chicken: 7 g net carbohydrates, 49 g fat, 43 g protein and 648 calories

Necessary products:

  • 450 g zucchini

For Alfredo sauce:

  • 1 avocado (about 200 g)
  • 240 ml. cooking cream
  • 80 g grated Parmesan cheese
  • 1 tsp garlic powder
  • 4 g of fresh parsley
  • 1 tablespoon lemon juice
  • Salt and ground black pepper to taste

For the chicken:

  • 4 boneless chicken legs
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • Salt and ground black pepper to taste
  • 2 tablespoons ghee

For garnish:

  • 2 tablespoons fresh parsley
  • Salt and ground black pepper
  • 4 tablespoons grated Parmesan cheese

Method of preparation:

  1. Grate the zucchini through a spiral or cut them into cubes and set aside.
  2. If desired, you can boil them in boiling water or stew for 1-2 minutes or until soft.

Alfredo sauce:

  1. Mix all the sauce ingredients together in a saucepan and puree until smooth using a blender or food processor.
  2. Bring the sauce to a boil over medium heat, then reduce the heat and simmer the sauce while you cook the chicken.

Chicken meat:

  1. Season the chicken legs with thyme, garlic powder, salt and pepper.
  2. Heat a large skillet with ghee over medium heat.
  3. Fry the meat for about 6 minutes on each side or until done.

Serve:

  1. Just before serving, pour the spiral zucchini spaghetti into the Alfredo sauce pan and stir.
  2. Arrange the zucchini spaghetti on a plate together with the sliced chicken.
  3. Garnish with grated Parmesan cheese, ground black pepper and fresh parsley.

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