Garlic Chicken and Buttered Noodles Keto Meal Prep
How to Make It
Step 1
Prepare the chicken breasts by cutting them into 1” cubes. Place the cut chicken into a bowl and toss it with salt, black pepper, and garlic powder. Set aside.
Step 2
Spiralize enough zucchini to make two pounds of raw zucchini noodles. Season them with 1 tsp of kosher salt and allow to sit while you cook the chicken. The salt will help to draw the water out of the noodles and flavor them.
Step 3
Preheat a large nonstick skillet over medium-high heat until hot. Add in 2 tbsp avocado oil and swirl to coat. Add in the cut chicken and allow the chicken to sear on the first side for a couple of minutes without disturbing, about 1-2 minutes to allow a good sear to form.
Step 4
Then stir the chicken and continue to cook until the chicken is no longer pink. You can cook the chicken on higher heat to eliminate as much of the water from the meat as possible. Set the chicken aside in a bowl.
Step 5
In another large nonstick skillet, heat the pan until it is hot and add in the butter. Be sure not to allow the butter to brown or burn. Be ready to put the zucchini noodles into the pan.
Step 6
Drain the zucchini noodles and gently squeeze out any liquid. Add the noodles to the hot pan and cook until the noodles are barely cooked through as it will continue to cook off the heat. Divide the noodles into five containers and top each with the chicken, which has also been divided—store until ready to eat. Reheat in the microwave until hot.
Ingredients
- Chicken Breast Boneless Skinless Raw – 4 lb
- Coarse Kosher Salt – 3 tsp
- Black pepper – 0.5 tsp
- Garlic powder – 1 tsp
- Avocado oil – 2 tbsp
- Zucchini – 2 lb
- Coarse Kosher Salt – 3 tsp
- Butter – 2 tbsp