These Paleo Whole30 Garlic Butter Chicken Bites are a quick, flavorful dinner you can make any night of the week. With just six ingredients and about 15 minutes of hands-on time, this recipe is ideal for busy nights. It’s naturally gluten free, dairy free (with simple swaps), low carb, and can be adapted for a low FODMAP diet.
This is one of those recipes that feels almost silly to call a recipe because it’s so easy, but sometimes the simplest meals are the best. The chicken cooks quickly and stays tender, the zucchini noodles are bright and just tender, and a squeeze of lemon finishes the dish with fresh acidity.
Low FODMAP Garlic Flavor
This dish is called “garlic butter chicken” but it’s adapted to be low FODMAP. If you follow a low FODMAP approach or are sensitive to garlic, use garlic-infused olive oil to capture the garlic aroma without the problematic compounds. For a buttery flavor without dairy, ghee or a butter-flavored coconut oil both work well. If you tolerate fresh garlic and dairy, feel free to use fresh minced garlic and regular butter instead.
Make-ahead tips: if you like to prep in advance, you can spiralize the zucchini up to four days ahead and keep it covered in the refrigerator. Cut the chicken into bite-size pieces and store in the fridge so the meal comes together in minutes on the day you plan to serve it.
- Spiralize the zucchini up to 4 days in advance and store covered in the refrigerator.
- Cut the chicken into bite-size pieces and keep refrigerated until ready to cook.
You can use chopped zucchini if you prefer, but zucchini noodles are quick to cook and make the plate feel lighter. A spiralizer is helpful for making noodles but not required.
This recipe is uncomplicated and satisfying — a perfect weeknight meal when you want something tasty without fuss.
Paleo Whole30 Garlic Butter Chicken Bites
Ingredients
- 2 tablespoons garlic-infused olive oil (for low FODMAP) or regular olive oil
- 1/4 cup ghee (or butter-flavored coconut oil for dairy-free)
- 2 pounds boneless skinless chicken, cut into bite-size pieces
- 2 teaspoons salt, or to taste
- 2 teaspoons Italian seasoning
- 1 lemon, juiced
- 3–4 medium zucchini, spiralized into noodles (optional)
Instructions
- Add the garlic-infused oil and ghee to a large skillet and heat over medium-high.
- Add the chicken, sprinkle with salt and Italian seasoning, and cook 5–10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
- Push the chicken to one side of the pan. Add the zucchini noodles and cook 3–5 minutes until they are tender but not mushy. If you prefer, briefly toss the zucchini with the chicken to heat through.
- Squeeze the lemon over the entire dish, turn off the heat, toss gently, and serve immediately.
Notes:
*If you don’t need a low FODMAP version, use all ghee and 2–3 cloves of fresh minced garlic for more intense garlic flavor.
*If you prefer dairy-free, butter-flavored coconut oil can substitute for ghee to provide a buttery taste without dairy.
Nutrition Information (per serving)
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