Butter Herb Chicken Over Zoodles
Ingredients
Butter Herb Chicken
- 4 chicken thighs skin on (bone in optional)
- 2 tablespoons coconut oil
- 1 garlic clove minced
- 2 tablespoons butter melted
- 1 teaspoon garlic salt
- 1 tablespoon Italian seasoning
- 1 cup low carb marinara sauce
- 1 cup shredded mozzarella cheese
Zoodles
- 2 yellow zucchini spiraled
- 2 green zucchini spiraled
- 1-2 tablespoons coconut oil
Instructions
Butter Herb Chicken
- Preheat oven to 400 degrees.
- In a medium skillet, melt coconut oil over medium high heat.
- Add minced garlic and cook for 2 minutes or until fragrant, stirring often.
- Add chicken thighs skin side down and brown for 2 minutes.
- Flip chicken.
- Pour butter over chicken thighs and sprinkle garlic salt and Italian season over thighs.
- Lightly pour marinara source over thighs and top with cheese.
- Bake for 25 minutes, lower temperature to 350 and bake for 15 minutes more.
Zoodles
- When you lower the temperature on the chicken, it is time to start cooking zoodles.
- In a sauce pan or wok, heat 1 tablespoon coconut oil over medium heat. Reserve the remaining 1 tablespoon of coconut oil for later, if needed.
- Add zoodles, stir often, and cook for 15 minutes.
- If the pan gets dry, add the remaining coconut oil.
Putting it all together
- Serve Butter Herb Chicken over zoodles.
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