Description
A delicious and creamy Lemon Cream Chicken served over tender squash ribbon pasta, perfect for a keto-friendly meal.
Ingredients
Scale
- 2 medium zucchinis
- 1 medium yellow squash
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Juice and zest of 1 lemon
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Using a vegetable peeler, create long ribbons from the zucchinis and yellow squash. Set aside.
- In a large skillet, heat olive oil over medium heat. Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
- Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and let it rest.
- In the same skillet, reduce the heat to low and add the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Stir until the cheese is melted and the sauce is smooth. Season with additional salt and pepper to taste.
- Add the squash ribbons to the skillet and toss to coat in the lemon cream sauce. Cook for about 2-3 minutes until the squash is just tender.
- Slice the chicken and serve it over the squash ribbon pasta. Drizzle with any remaining sauce and garnish with fresh parsley.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- You can also substitute the chicken with shrimp for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: varies
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: varies