Paleo Chicken Coconut Pasta

Indulge in a flavorful, nutrient-packed meal with this Paleo Chicken Coconut Pasta—a wholesome twist on classic comfort food that's both dairy-free and gluten-free. Tender zucchini noodles form the base of this vibrant dish, topped with juicy, seared chicken strips, all coated in a creamy, aromatic coconut milk sauce. Enhanced with the zest of lime, the punch of garlic, and the sweetness of red bell peppers, this recipe is brimming with fresh, invigorating flavors. A touch of cilantro and a dash of crushed red pepper flakes add the perfect garnish, creating a balanced, elegant dish that's ideal for a quick weeknight dinner or meal prep. Ready in just 45 minutes, this low-carb, paleo-friendly recipe is a healthy and satisfying way to elevate your pasta night.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 1 pound chicken breast
• 1 cup coconut milk
• 2 tablespoons coconut oil
• 3 large garlic cloves
• 1 medium onion
• 1 large red bell pepper
• 1 lime
• 0.5 cup fresh cilantro
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon crushed red pepper flakes

Directions

Step 1

Start by creating the pasta; use a spiralizer or julienne peeler to cut the zucchini into noodle-like strips and set them aside.

Step 2

Slice the chicken breast into thin strips and season with sea salt and black pepper.

Step 3

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken strips and cook for about 5-7 minutes, flipping occasionally, until golden and cooked through. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of coconut oil. Mince the garlic and thinly slice the onion and red bell pepper; add them to the skillet. Sauté for 3-4 minutes until they start to soften.

Step 5

Pour in the coconut milk and reduce the heat to medium-low. Stir to combine and let the sauce simmer for about 5 minutes to thicken slightly.

Step 6

Add the zucchini noodles to the skillet and gently toss them in the sauce for 2-3 minutes until they are just tender.

Step 7

Return the chicken to the skillet and stir everything together. Cook for another 2 minutes to ensure everything is heated through.

Step 8

Squeeze the juice of one lime over the mixture, taste, and adjust seasoning with additional salt and pepper if needed.

Step 9

Remove the skillet from the heat, sprinkle with crushed red pepper flakes for a bit of heat, and garnish with chopped fresh cilantro.

Step 10

Serve immediately for best texture, with extra lime wedges if desired.

Nutrition Facts

Serving size	(1904.9g)

Amount per serving	% Daily Value*
Calories	1429.8

Total Fat 47.6g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat 3.3g
Cholesterol 390.1mg	0%
Sodium 11325.5mg	0%
Total Carbohydrate 117.8g	0%
Dietary Fiber 14.6g	0%
Total Sugars 84.8g
Protein 140.4g	0%

Vitamin D 0IU	0%
Calcium 296.5mg	0%
Iron 6.9mg	0%
Potassium 3968.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.3%

Protein: 38.4%

Carbs: 32.2%