4 Serves
98 Mins
56 g
11 g
40 g
Season the chicken breasts with salt, black pepper, and mixed herbs on both sides.
Ingredients, vitamins, and health benefits
Salt
Black Pepper
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin E
2 mg / 15 mgVitamin K
57 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
213 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
844 mg / 1,250 mgPotassium
883 mg / 4,700 mgSodium
465 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
90 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
23 g / 20 gCholesterol
216 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on both sides.
Transfer the skillet to the oven and cook at 190°C until the chicken is fully cooked through.
While the chicken rests, use a spiralizer to turn the zucchini into noodles.
In a saucepan, simmer heavy cream and parmesan cheese until thickened to create the Alfredo sauce, then toss in the zoodles until tender.
Slice the rested chicken and serve it over the creamy zoodles.
Mixed Herbs
Chicken Breast
Olive Oil
Zucchini
Heavy Cream
Parmesan Cheese
Vitamin A
277 µg / 900 µgVitamin C
9 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
57 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
213 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
844 mg / 1,250 mgPotassium
883 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
23 g / 20 gCholesterol
216 mg / 300 mgCaffeine
0 mgNet Carbs
14
g70
g45
g.jpg)
Chinese
ItalianZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
90 µg / 55 µgAlcohol
0 g