Low Carb Chicken Alfredo
This recipe is paleo, gluten-free, grain free, dairy free and low-carb.
Equipment
- Food processor
Ingredients
- 8 chicken breasts
- 2 large spaghetti squash
Sauce
- 3 cups roasted salted cashews
- 1.5 cups coconut milk
- 4 fresh garlic cloves
- 2 tbsp lemon juice
- 1.5 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 350F.
- Cut spaghetti squashes in half and place them face down on a baking sheet lined with parchment paper.
- Put whole chicken breasts on a baking sheet lined with parchment paper.
- Roast both spaghetti squashes and chicken in the oven for 30 minutes.
- Meanwhile, blend all remaining sauce ingredients in your blender or food processor until smooth - roughly 2 to 3 minutes
- Because the sauce isn’t heated, you can throw the sauce into a pot to warm it up slightly if you want to. Alternatively, when you mix it into the hot spaghetti squash and chicken, it will warm it up.
- Scrape out the cooked spaghetti squash into a large bowl and pour the sauce on top and mix thoroughly.
- Serve with sliced up roasted chicken breast and chives for garnish if desired.
Nutrition
Calories: 561kcalCarbohydrates: 29gProtein: 36gFat: 34.4gSaturated Fat: 11.8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gTrans Fat: 0gCholesterol: 65mgSodium: 652mgPotassium: 375mgFiber: 6.5gSugar: 10g
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