Creamy Garlic-Herb Chicken Thighs
Basil Zucchini "Noodles"
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 Tbsp avocado oil, divided
- ½ cup less sodium chicken broth
- 2½ Tbsp white wine
- ½ (6.5-oz) tub garlic and herb spreadable cheese
- Chopped green onions (optional)
Instructions
- Sprinkle chicken with salt and pepper, if desired. Cook half of chicken in 2 Tbsp hot oil in a large skillet over medium-high heat 4 minutes per side or until browned and done. Remove from skillet; keep warm. Repeat procedure with remaining oil and chicken. Keep warm.
- Add broth and wine to skillet, scraping pan to loosen browned bits. Bring to a boil; cook 5 minutes or until reduced to 1 cup.
- Add cheese; reduce heat to medium, and cook until creamy and thoroughly heated. Serve over chicken; sprinkle with onions, if desired.
Side Dish Ingredients
- ¾ lb zucchini
- 1 Tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1 to 2 Tbsp chopped fresh basil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cut zucchini into noodles using a spiralizer. Or cut lengthwise into slices. Stack 3 slices at a time, and cut lengthwise into thin strips to resemble strands of pasta.
- Combine oil, garlic, basil, salt, and pepper in a large bowl; add zucchini, and toss. Let stand at least 10 minutes before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
374
|
98
|
472
|
| Fat (g) | 27 | 9 | 36 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 2 | 3 | 5 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 382 | 169 | 551 |
| T. Sugs (g) | 1 | 3 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
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