Chicken Zoodle Recipes

Place the chicken breasts in a single layer on the bottom of a 3- to 4-quart Dutch oven or saucepan. Add in garlic powder or use minced garlic. Once boiling use a spoon or small fine-mesh strainer to skim off any white foam that appears.

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While cooking the chicken start on the alfredo sauce and then the zoodles.

Chicken Zoodle Recipes. Repeat with the remaining chicken egg wash and almond meal mixture pressing to coat well. Add chopped chicken and bacon to a frying pan. Add remaining 1 tablespoon oil to the stockpot.

Return sliced chicken to skillet and toss to combine. Dip 1 chicken piece in egg then almond meal mixture pressing to coat. Stir in zoodles spinach Parmesan and red pepper flakes.

Pour in the chicken broth and bring to a boil over medium-high heat. Season with salt and pepper or spices of choice. Cook stirring until zoodles just start to soften then season with salt and pepper.

Heat coconut oil in a pan and fry chicken breasts on medium heat for 25 minutes flipping halfway through or until no long pink inside. Season the chicken. Stir constantly with a spatula until the cheese is fully melted.

Season chicken with salt and pepper to taste. Add shredded gouda and mayo in the pan over low heat. Transfer to a lined plate.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add the garlic bay leaf and salt. Add chicken to the stockpot and cook until golden about 2-3 minutes.

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