Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts
  • 2 tbsp Italian seasoning
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 2 tbsp ghee ((or coconut oil for dairy free))
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 can fire roasted diced tomatoes ((14.5 oz))
  • 1/4 cup coconut milk
  • 1 cup artichoke hearts, roughly chopped
  • 1 cup green olives, sliced
  • 2 tbsp Italian seasoning
  • 2 tbsp fresh basil, chopped
  • 1 tbsp ghee ((or coconut oil for dairy free))
  • 3 baby zucchini, spiralized into zoodles
  • Salt & pepper
  • 1/4 cup fresh basil, chopped ((for garnish))

Instruction

  • Season chicken breasts on both sides with Italian seasoning, salt and pepper. Prep the onion, garlic, artichoke hearts, green olives and basil as noted.
  • Heat a large skillet over medium heat and add ghee. Once hot, add the chicken breasts to the skillet and cook undisturbed for 3-4 minutes per side, or until lightly browned.
  • While the chicken is cooking, turn the zucchini into noodles using a spiralizer. Set aside.
  • When the chicken is browned, remove it from the skillet and set aside.
  • If the pan is dry, add more ghee to coat. Add in the diced onions and cook for 3-4 minutes to soften.
  • Add garlic and cook for 1 minute, stirring constantly.
  • Add in the coconut milk to deglaze the pan, scraping up any browned bits from the bottom of the pan.
  • Add in the diced tomatoes, artichoke hearts, olives, Italian seasoning and basil to the pan. Stir to mix.
  • Place chicken back in the skillet and nestle it in with the other ingredients. Increase heat if needed to bring the sauce to a low simmer, then cover and simmer over low heat for 6-8 minutes, or until chicken is cooked through.
  • When the chicken is almost finished, get the zoodles going. Place one tbsp ghee in a separate large pan over medium heat.
  • Once the pan is hot, add the zoodles and sprinkle with a generous pinch of salt and pepper. Cook, tossing the zoodles frequently, for 3-4 minutes until the zoodles are warmed through but not mushy.
  • Serve chicken over zoodles and garnish with fresh basil.