Nickel Allergy Friendly Whole30 Chicken Zoodles with Sun-Dried Tomato

Total time35 min

Prep time15 min

Cook time20 min

Nickel Allergy Friendly Whole30 Chicken Zoodles with Sun-Dried Tomato

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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