We love pasta as much as the next gal. But sometimes you gotta take a break from the carbs. Therefore we made some modification to this feta chicken with zoodles recipe because we want to have our cake and eat it too. We swapped the carb-loaded pasta and replaced it with low-calorie, high-fiber zucchini noodles!
Making zoodles is really easy as a result of using your cheese grater or using a spiralizer. Using this tool makes your zucchini more spaghetti-like.
Aside from the low-carb noodles, we made a deliciously creamy and drool-worthy feta cheese sauce. It’s super simple to prepare and is sure to satisfy your craving for pasta.
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Feta Chicken with Zoodles Recipe
what you'll need
chicken
- 2 lbs boneless, skinless chicken breast about 4 breasts
- 1/4 tsp garlic powder
- salt to taste
- pepper to taste
- 1 Tbsp olive oil
zoodles
- 2 Tbsp olive oil
- 8 medium zucchini spiralized
- salt to taste
- pepper to taste
sauce
- 1 Tbsp unsalted butter
- 1 Tbsp all-purpose
- 1 1/4 cups milk
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- zest of half a lemon
- 1 cup feta cheese crumbles
- 1 Roma tomato seeded and diced
- salt to taste
- pepper to taste
garnish
- feta cheese crumbles
- 2 green onions sliced
- crushed red pepper flakes
let's do it
- Trim chicken breasts and cut into 8 equal-sized pieces. Season on both sides with salt, pepper and garlic powder.
- In a large skillet over medium-high heat, add olive oil and heat until shimmering. Place chicken in skillet and cook 3–4 minutes per side or until cooked through. Remove chicken to a serving platter and cover with foil to keep warm.
- Wipe out skillet and reduce heat to medium. Add olive oil and heat until shimmering. Add spiralized zucchini and season with salt and pepper. Cook for 1–2 minutes, until zoodles are al dente. Transfer to a large mixing bowl while you make the sauce.
- Wipe out skillet. Melt the butter and then add flour, stirring to combine. Cook flour, whisking constantly for approximately 1 minute until it just begins to turn light brown. Whisk in milk and allow the mixture to come to a bubble.
- Stir in oregano, garlic powder and lemon zest then reduce heat to low and simmer 5–6 minutes, stirring occasionally until slightly thickened. Add feta crumbles, stir until cheese is mostly melted then remove from heat.
- Season sauce to taste with salt and pepper and adjust consistency of sauce with a bit of extra milk if necessary.
- Pour sauce over zoodles, reserving a bit of sauce for the chicken. Stir to combine then portion out the zoodles on plates and top with sliced chicken. Garnish with some sauce, more feta cheese crumbles, green onions and a few red chili flakes if you like heat. Enjoy!
One Last Thing
Use up any leftover feta cheese crumbles by making a spinach feta frittata!
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