Keto Tuscan Chicken
Keto Tuscan Chicken

If you're looking for an 'in-home' restaurant quality dish, look no further. This Keto Tuscan Chicken with spinach and sun-dried tomatoes, over zoodles, is a pretty easy meal to create. It's colorful, elegant and tastes amazing! Plus, it's DAIRY FREE!

Servings: 2
  • 1 Lg Chicken breast - cut in half, length wise
  • 2 Tbsp Oil from sun-dried tomato jar
  • 1 Can Coconut milk
  • 1/2 Cup Chicken stock
  • 1 Tbsp Nutritional yeast
  • 1 Tsp Garlic powder
  • 1 Tsp Italian seasoning
  • 1 to 2 Cups Spinach
  • 1/2 Cup Sun-dried tomatoes (whole or diced)
  • 2 Lg Zucchini - cut into zoodles
  1. Measure out 2 Tbsp of the sun-dried tomato oil. Add it to a skillet (I prefer cast iron) and heat over medium heat.

  2. Place the chicken in the skillet and cook 3 to 5 minutes on each side.

  3. Transfer the chicken to a plate and set aside

  4. Add the coconut milk, chicken broth, garlic powder, Italian seasoning, and nutritional yeast to the skillet and stir. The sauce will thicken slightly as it simmers.

  5. Add the spinach and the sun-dried tomatoes and let the spinach wilt.

  6. Place the chicken back in the sauce and let simmer until the chicken is fully cooked through.

  7. Blanch your spiraled zoodles in boiling water for a few minutes. You may put them in an ice bath to stop the cooking if you like them more al dente.

  8. Serve the chicken over your pre-cooked zoodles with a few spoonfuls of the sauce.