Paleo Spaghetti with Chicken and Vegetables

Transform your dinner routine with this wholesome and flavor-packed Paleo Spaghetti with Chicken and Vegetables! This low-carb, gluten-free twist on a classic combines tender, protein-rich chicken, vibrant sautéed bell peppers, carrots, and zucchini noodles ("zoodles") for a nutrient-dense meal that’s as satisfying as it is guilt-free. Finished with a robust tomato sauce infused with garlic, oregano, and a hint of red pepper for mild heat, this dish is brimming with Mediterranean-inspired goodness. Ready in just 45 minutes, it’s perfect for busy weeknights or meal prep. Garnished with fresh parsley, this paleo-friendly spaghetti is bursting with color, flavor, and wholesome ingredients that the entire family will enjoy!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 1 pound chicken breast
• 3 tablespoons olive oil
• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 medium carrot
• 3 whole garlic cloves
• 1 medium onion
• 15 ounces crushed tomatoes (canned)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.25 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Wash and dry the zucchini. Using a spiralizer or julienne peeler, create zucchini noodles ('zoodles'). Set aside.

Step 2

Cut the chicken breast into bite-sized pieces. Season with a pinch of salt and pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 5-7 minutes, or until cooked through. Remove the chicken from the skillet and set aside.

Step 4

Dice the onion, chop the garlic cloves finely, and thinly slice the red and yellow bell peppers and carrots.

Step 5

In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the onion and garlic for 2-3 minutes, or until fragrant and translucent.

Step 6

Add the sliced bell peppers and carrots to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.

Step 7

Pour the crushed tomatoes into the skillet and mix in the oregano, basil, red pepper flakes, salt, and black pepper. Simmer for 5 minutes to allow the flavors to meld.

Step 8

Return the cooked chicken to the skillet and stir to coat it in the sauce. Simmer for an additional 2 minutes.

Step 9

Remove the skillet from heat and gently toss the zucchini noodles in the sauce until well coated.

Step 10

Serve immediately and garnish with fresh parsley for added flavor and color.

Nutrition Facts

Serving size	(2400.4g)

Amount per serving	% Daily Value*
Calories	1658.6

Total Fat 63.1g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 6.8g
Cholesterol 390.1mg	0%
Sodium 11928.6mg	0%
Total Carbohydrate 138.2g	0%
Dietary Fiber 25.9g	0%
Total Sugars 87.1g
Protein 148.4g	0%

Vitamin D 0IU	0%
Calcium 391.9mg	0%
Iron 10.9mg	0%
Potassium 5391.3mg	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: 33.1%

Protein: 34.6%

Carbs: 32.2%