Low Carb Zucchini Alfredo with Chicken and Brussels Sprouts
Low-carb and dairy-free alfredo? It’s possible! This delicious “alfredo” sauce is paired with zucchini ribbons, asparagus, crispy Brussels sprouts, and shredded chicken. While there are a number of steps, the cooking for this recipe comes together very quickly once all of the prep is done. Making ribbons with the zucchini instead of noodles with a Spiralizer helps the ribbons cook super quickly and gives the dish a nice texture! Feel free to season this dish to taste. Please note that the shredded chicken noted in this dish is chopped/shredded chicken breast, but feel free to use chicken thighs instead!
How to Make It
Step 1
Slice brussel sprouts in half and toss with 1 Tbsp. olive oil, ¼ tsp. Salt, and ¼ tsp. Garlic powder. Place cut-side down on a parchment covered pan and roast at 375 degrees for about 20-25 minutes.
Step 2
Soak cashews in water for 2 hours in the fridge. Drain and blend in a high speed blender with 2 tablespoons of water. If it’s still difficult to blend, pour in a small amount of the coconut milk until it blends. Mix well until very smooth.
Step 3
Slice 4 medium-sized zucchinis in half lengthwise. Use a peeler to make long ribbons with the zucchini until you have about 5 cups of zucchini ribbons.
Step 4
Heat 1 tablespoon of olive oil in a pan over medium heat. Mince the garlic and add to the pan.
Step 5
Once the garlic is fragrant and starts to brown, lower the heat to medium-low and slowly add the coconut milk. Add the soaked cashews, and remaining garlic powder, onion powder, oregano, and 1/2 tsp. Salt. Whisk together over medium heat until the sauce bubbles, then reduce to low or medium-low so it is simmering. Whisk occasionally and continue simmering until the sauce begins to thicken.
Step 6
Chop the asparagus and add it to the pan along with the lemon juice. Continue stirring until the asparagus begins to soften.
Step 7
Add the shredded chicken. Then add the zucchini to the pan with the sauce and stir until the zucchini begins to soften.
Step 8
Fold in the crispy Brussels sprouts carefully.
Step 9
Add salt and pepper to taste, along with another squeeze of lemon juice if it’s needed. Enjoy!
Ingredients
- Brussels Sprouts
1 cup
- Garlic Powder
¾ tsp
- Coconut Milk by Aroy-d
¾ cup
- Cashews
⅓ cup, roasted
- Water
2 tablespoon
- Garlic Powder
¾ tsp
- Spices Onion Powder
¼ tsp
- Spices, Oregano, Dried
½ tsp, leaves
- Lemon Juice Raw
1-½ teaspoon
- Asparagus
½ cup
- Shredded Chicken
1-½ cup, cooked, diced
- Zucchini
5 cup, sliced
- Garlic
1 clove
- Salt
¾ teaspoon
- Olive Oil
2 tablespoon