Chicken & Olive Zoodles

Servings: 2

Zoodles—zucchini noodles—are an easy gluten-free substitute for pasta, and as an added bonus, they take less time to cook! Brimming with vitamins, potassium, and antioxidants, zucchini can improve digestion, aid in weight loss, and improve heart health. Here they’re topped with chicken, tomatoes, and olives for a high-protein, low-carb recipe that reheats well for lunch leftovers.

INGREDIENTS

4 zucchinis, ends trimmed
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, crushed
2 chicken breasts, cut into strips
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup tomato paste
4 cups finely chopped tomatoes
½ cup cherry tomatoes
2 teaspoons paprika
1 teaspoon ground cumin
1 cup pitted black olives

INSTRUCTIONS

1. Run a potato peeler lengthwise over the zucchinis to create ribbons that resemble noodles.
2. Heat the olive oil in a frying pan over medium-high heat. Add the onions and garlic and cook, stirring occasionally, for 5 minutes, until the onions are translucent. Add the chicken, salt, and pepper and cook for 4–5 minutes, until the chicken is golden on all sides.
3. Stir in the tomato paste, then add both the chopped tomatoes and cherry tomatoes. Add the paprika and cumin, stirring to combine. Add the olives and zucchini ribbons and cooking, stirring periodically, for 5 minutes.
4. Remove from the heat and transfer to a serving bowl.

NUTRITION • per one serving • 

Calories 664
Total Fat 23.06 g 35%
Saturated Fat 3.7 g 19%
Polyunsaturated Fat 3.2 g —
Monounsaturated Fat 12.5 g —
Trans Fat — 
Cholesterol 199 mg 66%
Sodium 1644 mg 69%
Total Carbohydrates 49.2 g 16%
Dietary Fiber 14 g 54%
Total Sugars 20 g —
Protein 71.8 g 144%
Vitamin A 653 mcg 60%
Vitamin C 58 mcg 96%
Vitamin D 0.075 mcg —
Potassium 2721 mg 58%
Calcium 264 mg 26%
Iron 11.14 mg 62%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here