Recipe Library
Shirataki Noodles with Chicken, Feta & Tomato
Juicy chicken breasts sizzle in olive oil alongside sweet cherry tomatoes that burst into a garlicky sauce, coating slippery shirataki noodles with bright oregano and briny olives. Crumbled feta melts into every bite, delivering a rich, tangy finish.
- Total
- 37 min
- Prep
- 15 min
- Cook
- 22 min
- Serves
- 4
Nutrition per Serving
- Calories
- 349
- Protein
- 29g
- Carbs
- 9g
- Fat
- 22g
- Fiber
- 4g
- Sugar
- 3g
- Sodium
- 631mg
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts
- 1/2 teaspoon salt, divided
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, thinly sliced
- 1 teaspoon chopped fresh oregano
- 2 (7 ounce) packages shirataki noodles, rinsed
- 1/2 cup lightly packed fresh basil leaves, plus more for garnish
- 1/3 cup crumbled feta cheese
- 1/4 cup pitted Kalamata olives, halved lengthwise
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add the chicken to the pan; cook until golden brown and a thermometer inserted in the thickest portion registers 165°F, 5 to 7 minutes per side. Transfer the chicken to a clean cutting board; do not wipe out the pan.
- Add tomatoes, garlic, oregano and the remaining 1/4 teaspoon salt to the pan; cook over medium-high heat, stirring often, until the tomatoes have broken down and the garlic has softened, about 8 minutes. Stir in noodles, basil, feta and olives; remove from heat.
- Slice the chicken on the diagonal. Divide the noodle mixture among 4 bowls; top with the chicken. Garnish with additional basil, if desired.