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Zucchini Chicken Carbonara - Low Cal

Course Batch Cook, Main Meals
Keyword Low Cal
Protein Poultry
Meal Plan Category Week 6
Calorie MM 299-400
Net Carb MM 11-20
Servings 2 servings
Calories 394kcal

Ingredients

  • 2 medium zucchini spiral sliced using 6mm blade
  • 10 oz chicken breasts butterflied
  • 1 tbsp butter
  • 1 oz pancetta diced (or 2 slices bacon cut into small pieces)
  • ¾ cup frozen peas
  • 1/2 cup unsweetened almond milk
  • 2 egg yolks
  • 1 tbsp pine nuts divided
  • 3 cloves garlic minced
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt
  • 2 tbsp fresh basil chopped
  • 1/4 tsp chili flakes optional

Instructions

  • HEAT a grill or grill pan over medium heat and spray with olive oil cooking spray. Season chicken breasts with salt and pepper. Place on grill and cook 6-7 minutes on each side. Remove from grill/pan and slice into thin strips.
  • HEAT a large skillet over medium heat and spray with olive oil cooking spray. Add pancetta, peas, butter and garlic. Cook 5 minutes. In the meantime, whisk together egg yolks and almond milk in a small bowl.
  • POUR egg mixture into pan with pancetta stirring constantly. Add zucchini noodles, use tongs to gently toss. Divide into two servings. Top with grilled chicken, chopped basil, pine nuts and chili flakes.

Notes

Yields: 2 servings

Nutrition

Calories: 394kcal | Carbohydrates: 18g | Protein: 37g | Fat: 20g | Fiber: 6g | Net Carbs: 12g