Low Carb Pasta with Chicken and Vegetables
Savor the guilt-free indulgence of Low Carb Pasta with Chicken and Vegetables, a vibrant and wholesome dish perfect for easy weeknight dinners or meal prep. This recipe swaps traditional pasta for tender zucchini noodles, keeping carbs low without sacrificing hearty comfort. Juicy, golden-browned chicken breast pairs perfectly with a medley of crisp-tender broccoli, sweet red bell pepper, and burst-in-your-mouth cherry tomatoes, all brought together with aromatic garlic, zesty lemon juice, and Italian seasoning. Finished with a sprinkle of grated Parmesan and fresh basil, this one-pan wonder is not only packed with flavor but also takes just 15 minutes to prep and 25 minutes to cook. Perfect for those seeking a healthy, quick, and delicious low-carb option that's family-friendly and satisfying!
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Ingredients
- 500 grams chicken breast
- 400 grams zucchini noodles
- 3 tablespoons olive oil
- 1 whole red bell pepper
- 200 grams broccoli florets
- 3 pieces garlic cloves
- 150 grams cherry tomatoes
- 2 tablespoons lemon juice
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams grated Parmesan cheese
- 10 leaves fresh basil
Directions
Step 1
Start by cutting the chicken breast into small, bite-sized pieces. Season with salt, pepper, and 1 teaspoon of Italian seasoning. Set aside.
Step 2
Slice the red bell pepper into thin strips and halve the cherry tomatoes. Mince the garlic cloves.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Step 4
Add the chicken pieces to the skillet and cook for 5-7 minutes until they are fully cooked and golden brown. Remove the chicken from the skillet and set aside.
Step 5
In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and sauté for 1 minute until fragrant.
Step 6
Add the broccoli florets and red bell pepper to the skillet and cook for about 5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Step 7
Add the cherry tomatoes and zucchini noodles into the skillet. Continue to cook for another 2-3 minutes, just until the zucchini noodles are tender.
Step 8
Return the chicken to the skillet and mix everything gently to combine.
Step 9
Add the lemon juice, remaining Italian seasoning, and a pinch more salt and pepper to taste. Toss ingredients to coat them well with the sauce.
Step 10
Remove the skillet from the heat and sprinkle grated Parmesan cheese over the top.
Step 11
Garnish with fresh basil leaves before serving. Serve immediately and enjoy your flavorful low carb pasta.
Nutrition Facts
| Serving size | (1514.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1501.2 |
| Total Fat 77.1g | 0% |
| Saturated Fat 21.4g | 0% |
| Polyunsaturated Fat 6.4g | |
| Cholesterol 480mg | 0% |
| Sodium 4950.2mg | 0% |
| Total Carbohydrate 41.7g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 20.9g | |
| Protein 175.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 867.5mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 3079.8mg | 0% |
Source of Calories