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prep time
20 min
cook time
30 min
ready time
50 min
Low Carb Zucchini Alfredo with Chicken and Brussels Sprouts
Low-carb and dairy-free alfredo? It’s possible! This delicious “alfredo” sauce is paired with zucchini ribbons, asparagus, crispy Brussels sprouts, and shredded chicken. While there are a number of steps, the cooking for this recipe comes together very quickly once all of the prep is done. Making ribbons with the zucchini instead of noodles with a Spiralizer helps the ribbons cook super quickly and gives the dish a nice texture! Feel free to season this dish to taste. Please note that the shredded chicken noted in this dish is chopped/shredded chicken breast, but feel free to use chicken thighs instead!
Net Carbs
7.7 g
Fiber
2.5 g
Total Carbs
10.3 g
Protein
16.8 g
Fats
17.6 g
261 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Brussels Sprouts
1 cup
Garlic Powder
¾ tsp
Coconut Milk by Aroy-d
¾ cup
Cashews
⅓ cup, roasted
Water
2 tablespoon
Garlic Powder
¾ tsp
Spices Onion Powder
¼ tsp
Spices, Oregano, Dried
½ tsp, leaves
Lemon Juice Raw
1-½ teaspoon
Asparagus
½ cup
Shredded Chicken
1-½ cup, cooked, diced
Zucchini
5 cup, sliced
Garlic
1 clove
Salt
¾ teaspoon
Olive Oil
2 tablespoon
Recipe Steps
steps 9
50 min
Step 1
Slice brussel sprouts in half and toss with 1 Tbsp. olive oil, ¼ tsp. Salt, and ¼ tsp. Garlic powder. Place cut-side down on a parchment covered pan and roast at 375 degrees for about 20-25 minutes.Step 2
Soak cashews in water for 2 hours in the fridge. Drain and blend in a high speed blender with 2 tablespoons of water. If it’s still difficult to blend, pour in a small amount of the coconut milk until it blends. Mix well until very smooth.Step 3
Slice 4 medium-sized zucchinis in half lengthwise. Use a peeler to make long ribbons with the zucchini until you have about 5 cups of zucchini ribbons.Step 4
Heat 1 tablespoon of olive oil in a pan over medium heat. Mince the garlic and add to the pan.Step 5
Once the garlic is fragrant and starts to brown, lower the heat to medium-low and slowly add the coconut milk. Add the soaked cashews, and remaining garlic powder, onion powder, oregano, and 1/2 tsp. Salt. Whisk together over medium heat until the sauce bubbles, then reduce to low or medium-low so it is simmering. Whisk occasionally and continue simmering until the sauce begins to thicken.Step 6
Chop the asparagus and add it to the pan along with the lemon juice. Continue stirring until the asparagus begins to soften.Step 7
Add the shredded chicken. Then add the zucchini to the pan with the sauce and stir until the zucchini begins to soften.Step 8
Fold in the crispy Brussels sprouts carefully.Step 9
Add salt and pepper to taste, along with another squeeze of lemon juice if it's needed. Enjoy!
Comments
Esta 4 years ago
Can I use cream in place of coconut milk?
Anonymous 5 years ago
Excellent!
Hangry24/7 5 years ago
Found it a bit clumsy to make and while not bad tasting it was pretty bland. Not really worth the effort so won't make again.
melba-dcf35 5 years ago
The sauce was very thick and dry since it doesn't say to add any liquid to it. I added chicken bone broth until there was a nice sauce consistency. Otherwise very good!
Sbeyl 6 years ago
Does anyone know how much 1 serving equals
FortuitousCauliflower909432 a year ago
3.5 oz
Tlvail 2 years ago
1/5 of the total recipe
djb47 6 years ago
That would be math =) so what I usually do is cook it, and then divide into the servings that the recipe says it makes. That way I am getting equal portions all around. Hope this helps!