Keto Butter Chicken with Zucchini Noodles
Per serving: Calories 202, Protein 13 g, Carbohydrates 6.7 g, Fat 14.3 g
TOTAL TIME: 15 minutes
- 2 chicken breasts, skinless and boneless, cut into strips
- salt and freshly ground black pepper
- 4 Tbsp / 60 mL butter
- 1½ Tbsp / 22 mL garlic powder
- 1 tsp / 5 mL crushed red chili pepper flakes
- ½ lemon, juice and zest
- 1 Tbsp / 14.8 mL Dijon mustard
- ¼ tsp / 1.2 mL paprika
- ¼ cup / 60 mL low-sodium chicken broth
- 1 Tbsp / 14.8 mL Italian seasoning
- 1 Tbsp / 14.8 mL freshly chopped chives
- 1 tsp / 5 mL minced thyme
- 1 package (10 oz / 296 mL) zucchini noodles
To make the butter chicken: In a large bowl or shallow plate, season chicken strips with salt and pepper. Set aside.
Heat 2 tablespoon of the butter in a large skillet over medium-high heat. Once melted, add the chili pepper flakes and roast for 1 minute. Then add chicken strips in one layer and cook for one minute without stirring.
Add garlic powder, then stir up the chicken strips to cook on the other side for a couple of minutes, until almost cooked through. Make sure not to overcook chicken at this time – otherwise, it could become dry. Remove from the skillet and set aside on a plate.
In the same skillet, melt the 2 remaining tablespoons butter, then stir in lemon juice and zest, Dijon mustard, paprika, and chicken broth. Bring to a simmer and allow the sauce to reduce for 2 to 3 minutes, stirring regularly.
Stir in the Italian seasoning, chopped chives, and minced thyme, then add the zucchini noodles and toss for 2 or 3 minutes, until the noodles are cooked through and the sauce has reduced a bit.
Return the cooked chicken strips to the pan and cook for another minute. Serve butter chicken with zucchini noodles immediately, and enjoy!
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