What you’ll need:

1 6-ounce chicken breast, chopped Sea salt and pepper, to taste

Pinch ground cumin 1 Tbsp coconut oil 1 large zucchini, sliced into thin “noodles” 1 Tbsp garlic paste cup 2% Greek yogurt Tbsp low-sodium chicken broth lemon, juiced

How to make it:

1. Season the chopped chicken with sea salt, pepper, and a pinch of cumin.

2. In a medium-sized skillet over medium-high, add tablespoon of coconut oil. When the oil is hot, add the zucchini and sauté. Add 2 tablespoons of water to soften the zoodles until they are al dente, about 2 minutes. Transfer the zucchini to a plate.

3. In the same skillet, heat the remaining coconut oil. Add the hicken and garlic. Cook, stirring occasionally, until the chicken is browned, but not entirely cooked through, about 8 minutes.

4. Reduce the heat to medium and add the lemon juice, chicken broth, and Greek yogurt. Stir until the sauce is thoroughly combined and the chicken is cooked through. To make the sauce thinner, add a tablespoon or two of chicken broth.

5. Place the chicken on top of zoodles and garnish with green onions. Makes 1 serving.

Nutrition information per serving: 463 calories, 49 grams (g) protein, 12 g carbs (3 g fiber), 25 g fat

SOURCEMen's Health
Previous articleAlmond and Dijon Crusted Tilapia with Asparagus
Next articleLettuce Wrap Flank Steak Tacos