Yaidy Santiago 
Chicken Zucchini Noodles
This high protein dish is perfect for meal prepping with servings for each day of the week.
Ingredients
- 5 large zucchinis thinly sliced with mandolin or veggie peeler
- 1 1/2 cup low carb tomato sauce or my homemade version listed below⬇️
- 5 tbsp grated parmesan
- Freshly chopped parsley for garnish
Chicken Marinade
- 5 chicken breasts 150g each
- 1 tsp paprika
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 1/2 tsp salt
- 1/4 tsp red chili flakes
- 1 tbsp olive oil
Homemade Tomato Sauce Recipe
- 1/3 cup chopped onion
- 4 cloves of garlic minced
- 2 1/2 cups 330g of whole peeled tomatoes
- 1 tbsp Italian seasoning
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- In a large mixing bowl, add chicken, paprika, thyme, garlic powder, salt, red chili flakes, and olive oil. Mix until all chicken pieces are coated. Place in the fridge to marinade.
- To make the tomato sauce, place a sauce pan over low-medium heat. Add olive oil, garlic, and onions. Sautee until the onions begin to turn translucent. Then, add whole peeled tomatoes, Italian seasoning, salt, and black pepper. Mix and simmer for 20 minutes, mixing occasionally.
- While that simmers, slice the zucchinis with a mandolin or veggie peeler. Then cook the chicken on a grill pan or frying pan over medium-high heat.
- Sautee the zucchini noodles on a frying pan with a pinch of salt and olive oil. Cook until softened and noodle like. Serve with a 1/4 cup of the tomato sauce, one chicken breast, a tbsp of parmesan, and a sprinkle of freshly chopped parsley. Enjoy!
Notes
💕Nutritional Values/ Per Serving:
Calories 412
Total Fat 17.4g
Total Carbohydrate 13.2g
Dietary Fiber 4.5g
Protein 50.5g
Sodium 873mg
Net Carbs 8.7g
