Keto Cowboy Butter Chicken with Zucchini Noodles

Makes 4 servings

Introducing Cowboy Butter Chicken with Zucchini Noodles—a dish that will kick up your taste buds! Light and delicious zucchini noodles go wonderfully with the succulent chicken in this bold and appetizing dish. Even though it’s low in carbohydrates, every bite is a gastronomic whirlwind of flavor.

INGREDIENTS

4 tablespoons butter, divided
4 cloves garlic, minced
3 chicken breasts, skinless and boneless, cut into strips
3 or 4 medium zucchini
1 tablespoon Dijon mustard
1/4 teaspoon paprika
1/4 cup (60ml) low-sodium chicken broth
1 tablespoon hot sauce of your choice
2 tablespoon fresh chopped parsley
1 tablespoon freshly chopped chives
2 teaspoons minced thyme
1/4 teaspoon crushed red pepper flakes
Pinch of cayenne pepper
Salt and freshly ground black pepper
Lemon slices, for garnish
Juice and zest of half a lemon

INSTRUCTIONS

1. Season chicken strips with salt and pepper. Set aside.
2. Wash the zucchini and trim the ends. Make zucchini noodles using a spiralizer or julienne peeler. Put it in a salad bowl and set aside.
3. Heat 1 tablespoon butter in a skillet over medium-high heat, cook chicken for 1 minute without stirring.
4. Add garlic and chili flakes, cook chicken for a few more minutes. Make sure not to overcook. Remove and set aside.
5. In the same skillet, melt 3 tablespoons butter, add lemon juice, zest, mustard, hot sauce, cayenne, paprika, and broth. Simmer for 2-3 minutes.
6. Add parsley, chives, thyme, and zucchini noodles. Toss for 2-3 minutes.
7. Return chicken to the pan, cook for 1 minute. Serve immediately with garnishes. Enjoy!