Nutrition balance score
Good
Glycemic Index
34
Low
Glycemic Load
6
Low
Nutrition per serving
Calories486.6 kcal (24%)
Total Fat36.5 g (52%)
Carbs16.9 g (7%)
Sugars7.7 g (9%)
Protein27.2 g (54%)
Sodium619.1 mg (31%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Zucchini Noodles
Tuscan Chicken
1.5 lbschicken breasts
2 Tbspavocado oil
1 Tbspitalian seasoning
1 tspSea Salt
1yellow onion
small, diced
1 tspgarlic
minced
½ cupchicken broth
2 Tbsptapioca flour
or arrowroot starch
1 x 15 ozCan of Full-Fat Coconut Milk
½ cupSun-Dried Tomatoes
drain the oil & roughly chop
1 Tbspnutritional yeast
2 cupsspinach
roughly chopped
½ tspblack pepper
½ tsponion powder
½ tspgarlic powder
Instructions
Zucchini Noodles
Step 1
Spiralize the zucchini into noodles. *Feel free to use a gluten free pasta instead, but note that it will increase the calorie count.
Step 2
Add 1 Tbsp of oil to a large skillet over medium heat along with the zucchini noodles. Toss. Then, cover with a lid and cook until the noodles reach your desired texture, stirring occasionally. Once done, add sea salt & pepper, to taste. Set aside.
Tuscan Chicken
Step 3
Place the chicken breasts onto a cutting board and cover the top with saran wrap. Pound/beat the chicken to flatten it out a bit so it’ll cook more evenly. Cut chicken into 10 roughly equal pieces.
Step 4
In a large bowl, add the chicken along with all of the seasoning (start with just 1 tsp of salt). Rub seasoning onto the chicken making sure each piece is evenly coated. Then, in a large skillet over medium heat, add 1 Tbsp of oil along with the chicken pieces and cook on each side until the chicken is fully cooked through. Remove chicken pieces from the pan and set aside.
Step 5
Drain the pan of any excess liquid and add 1 more Tbsp of oil along with the diced onion and saute until the onions are soft and translucent. Then, add the garlic and saute 1-2 more minutes.
Step 6
In a separate bowl, whisk together the chicken broth and tapioca flour. The, pour it into the skillet with the onions. Mix together and let cook for 1-2 minuets. Next, add the coconut milk, sun dried tomatoes, nutritional yeast, and chopped spinach. Mix well. Cover with a lid and let this mixture simmer for about 5-10 minutes on low-medium heat or until the spinach has softened. **At this point, feel free to add the extra sea salt, if desired.
Step 7
Add the chicken back into the skillet and cover the chicken with the sauce. Simmer another 3-5 minutes.
Step 8
When ready to assemble your meal prep containers, separate the zucchini noodles into roughly 5 equal parts and add them to the containers. Then, add 2 chicken pieces to each container (on top of the noodles). Lastly, pour the sauce mixture over the chicken pieces (try to separate it as evenly as possible into each container).
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