Ingredients:

  • 1 lb boneless, skinless chicken breasts, sliced into thin strips
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 medium zucchini, spiralized
  • 1/2 tsp sea salt
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup plain Greek yogurt
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Spiralize the zucchini into noodles, place them in a colander, sprinkle with sea salt, and let sit for 15 minutes to draw out excess moisture.
  2. Using a clean paper towel, gently press down on the zucchini noodles to squeeze out the excess water.
  3. Pat the chicken strips dry and season with garlic powder, salt, and black pepper.
  4. Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken and cook until golden brown and opaque throughout, approximately 3-5 minutes per side. Remove chicken and set aside.
  5. In the same skillet, melt the butter and sauté minced garlic until fragrant (about 1 minute).
  6. Pour in the chicken broth to deglaze the pan, scraping up the browned bits from the bottom.
  7. Stir in the Greek yogurt, grated Parmesan cheese, lemon juice, and chopped parsley until the sauce is velvety and emulsified.
  8. Toss the zucchini noodles and seared chicken back into the skillet, coating them thoroughly in the Alfredo sauce before serving.