This delicious Keto Air Fryer Chicken Alfredo lunch recipe is the perfect way to enjoy a healthy, low-carb meal. This dish is packed with flavor and is sure to satisfy your cravings. The air fryer helps to create a crispy, golden-brown crust on the chicken, while the Alfredo sauce adds a creamy, cheesy flavor. The dish is also incredibly easy to make, requiring minimal prep time and effort. Plus, it's a great way to get your daily dose of protein and healthy fats. So, if you're looking for a delicious and nutritious lunch option, this Keto Air Fryer Chicken Alfredo is the perfect choice.
Chicken Alfredo
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1/4 cup unsalted butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 medium zucchini, spiralized into noodles
Instructions:
- Preheat the air fryer to 380°F (190°C).
- Rub the chicken breasts with olive oil, garlic powder, salt, and pepper. Place in the air fryer basket and cook for 12-15 minutes or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the air fryer and let it rest for 5 minutes before slicing it into strips.
- While the chicken is cooking, melt the butter in a saucepan over medium heat. Add the heavy cream and whisk together. Bring the mixture to a simmer and let it cook for 3-5 minutes or until it starts to thicken.
- Add the grated Parmesan cheese to the saucepan and whisk together until the cheese has melted and the sauce is smooth.
- Add the chopped parsley to the saucepan and stir together.
- Add the zucchini noodles to the saucepan and toss together until they are coated with the Alfredo sauce.
- Divide the zucchini noodles and Alfredo sauce into two bowls and top each bowl with sliced chicken.
Nutritional information per serving:
- Calories: 605
- Fat: 47g
- Protein: 35g
- Carbohydrates: 7g
- Fiber: 1g
- Net Carbs: 6g
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