Paleo Classic Chicken Alfredo
Indulge in a creamy, guilt-free twist on a comfort food favorite with this Paleo Classic Chicken Alfredo! Perfectly seared chicken breasts are nestled in a luscious, dairy-free alfredo sauce made with full-fat coconut milk and nutritional yeast for that signature cheesy flavor—all while keeping it paleo-friendly. Zucchini noodles replace traditional pasta, adding a light and nutritious touch that’s ideal for clean eating. Enhanced with the fragrant aroma of minced garlic, a hint of bright lemon juice, and garnished with fresh parsley, this one-pan dinner is as wholesome as it is flavorful. Ready in just 45 minutes, this easy-to-make dish proves that healthy can be both satisfying and delicious. Perfect for paleo enthusiasts, gluten-free cooking, or anyone seeking a healthier weeknight meal upgrade!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 medium zucchinis
- 2 tablespoons ghee or coconut oil
- 4 cloves garlic cloves, minced
- 1 cup full-fat coconut milk
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 0.5 teaspoon black pepper
- 1 teaspoon sea salt
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Begin by spiralizing the zucchinis to create zucchini noodles. Set them aside.
Step 2
Season the chicken breasts on both sides with sea salt and black pepper.
Step 3
In a large skillet, heat 1 tablespoon of ghee or coconut oil over medium heat.
Step 4
Once the skillet is hot, add the chicken breasts and cook for about 6-7 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
Step 5
In the same skillet, reduce the heat and add the remaining ghee or coconut oil. Add minced garlic and sauté for about 1 minute until fragrant.
Step 6
Pour in the full-fat coconut milk and bring it to a gentle simmer.
Step 7
Add nutritional yeast, lemon juice, sea salt, and black pepper to the skillet, stirring well to combine. Let it simmer for another 3-4 minutes until the sauce thickens slightly.
Step 8
Return the chicken to the skillet, coating with the sauce, and allow it to heat through.
Step 9
Toss the zucchini noodles into the skillet, gently mixing to combine with the alfredo sauce, and cook for about 2-3 minutes until the noodles are just tender.
Step 10
Garnish with fresh parsley and serve immediately.
Nutrition Facts
| Serving size | (1249.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1524.2 |
| Total Fat 99.7g | 0% |
| Saturated Fat 71.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 379.8mg | 0% |
| Sodium 2678.5mg | 0% |
| Total Carbohydrate 39.9g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 23.5g | |
| Protein 124.8g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 212.7mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 3306.0mg | 0% |
Source of Calories