3/4 lb Chicken Breast
2 TBSP Olive Oil (or Butter for Extra Keto Nutrition)
2 Cups of Organic Low-Sodium Chicken Broth
3 Cups of Organic Whipping Cream
1/4 Cup of Organic Salted Butter
2 TSP Lemon Pepper
2 TSP Fresh Lemon Zest
1 TSP Xantham Gum
1/3 Cup DRY White Wine
2 Cloves of Galic, Minced
1/2  TSP Pink Himalayan Salt 
1/2 Cup Shaved Parmesean Cheese (optional)
1 Package of Fresh Zuchini Noodles (we buy ours from Trader Joes)


Non-Stick Skillet
Deep Pot


1. Put 2 cups of water, 2 cups of Organic Low-Sodium Chicken Broth, and 1/2 TSP of fresh minced garlic in a deep pot and bring to a boil. 

2. Then add un-frozen chicken to boiling water and let boil for 30 minutes. 

3. While that boils, place 3 Cups of Organic Whipping Cream, 2 TSP Lemon Pepper, 2 TSP Fresh Lemon Zest, 1 TSP Xantham Gum, 1/3 Cup DRY White Wine, 2 Cloves of Galic, Minced, and 1/2 TSP Pink Himalayan Salt into a non-stick and let cook on medium for 8 minutes. 

4. Then place heat on low and let simmer. 

5. After chicken is finished. Pull from heat and shred, then add the chicken and Zucchini Noodles to the Non-Stick Skillet and sautee 6-8 minutes on Medium. 

Voila, your Neto Keto dinner is ready <3 


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