Puttanesca is an Italian pasta dish typically made with tomatoes, olives, chili peppers, capers, and garlic. This Lean & Clean version is loaded with protein and adds extra vegetables like zucchini and onion for more nutrients and fibre.
Keep it low carb by swapping traditional spaghetti noodles for hearts of palm noodles or kelp noodles, or simply serve the chicken and veggies on their own.
This is the perfect weeknight dinner and makes for delicious leftovers throughout the week!
Ingredients:
For the chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons extra virgin olive oil
For the puttanesca sauce:
- 14oz can diced tomatoes
- 1/2 cup pitted kalamata olives, sliced
- 1/4 cup capers, drained
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 2 tablespoons extra virgin olive oil
For the vegetables:
- 1 medium zucchini, sliced
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium red onion, sliced
- Optional: low carb noodles ( such as Palmini or kelp noodles)
Directions:
- Preheat your oven to 400°F (200°C).
- Season the chicken breasts with salt and pepper on both sides.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 2-3 minutes on each side until they’re nicely browned. They don’t need to be fully cooked at this point since they’ll continue cooking in the oven. Remove the chicken from the skillet and set aside.
- In a bowl, combine the diced tomatoes, sliced olives, capers, minced garlic, dried oregano, dried basil, red pepper flakes, salt, and pepper. Mix well.
- Spread the sliced zucchini, bell pepper and red onion on a sheet pan. Drizzle with a bit of olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
- Place the seared chicken breasts on top of the vegetables on the sheet pan. Pour the puttanesca sauce over the chicken and vegetables, distributing it evenly.
- Place the sheet pan in the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.
- Once done, remove the sheet pan from the oven and let it rest for a few minutes before serving.
- Serve on its own or with a low carb noodles.