Carrageenan Free Whole30 Chicken Zoodles with Sun-Dried Tomato
Total time35 min
Prep time15 min
Cook time20 min
4.6(18)
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Learn more →Ingredients
4 servings
For the chicken
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil, divided
For the zoodles
- 4 medium zucchini (about 2 lb total), spiralized into noodles
- ½ tsp kosher salt
For the sauce
- ½ cup sun-dried tomatoes packed in olive oil, drained and roughly chopped
- 3 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup chicken broth
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh basil leaves, torn
- lemon wedges (optional)
Instructions
- 1
Toss the spiralized zucchini noodles with ½ tsp kosher salt in a colander and let them sit for 10 minutes, then squeeze firmly in a clean kitchen towel to remove as much moisture as possible. Set aside.
- 2
Pat the chicken pieces dry and season with 1 tsp kosher salt, black pepper, and garlic powder.
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