Description
Savor a delightful culinary experience with this low-carb pheasant recipe featuring zucchini noodles. Tender roasted pheasant breast pairs perfectly with vibrant, spiralized zucchini for a dish that is not only healthy but also bursting with flavor. This meal transforms simple ingredients into a satisfying dining experience, making it perfect for impressing family and friends alike.
Ingredients
Scale
- 2 pheasant breasts (about 8 oz each)
- 2 medium zucchinis (spiralized)
- 2 tbsp extra virgin olive oil
- 3 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- Salt and pepper to taste
- 1 tsp Italian herbs (oregano, basil, thyme mix)
Instructions
- Preheat your oven to 375?F (190?C) and lightly spray a baking dish with nonstick cooking spray.
- Season both sides of the pheasant breasts with salt, pepper, and Italian herbs. Place in the baking dish and drizzle with olive oil.
- Roast in the oven for about 25 minutes or until the internal temperature reaches 165?F (75?C).
- While the pheasant roasts, spiralize the zucchinis. In a skillet over medium heat, add olive oil and minced garlic; saut? for about one minute.
- Add spiralized zucchini and cherry tomatoes to the skillet; saut? for three minutes until slightly tender.
- Allow the pheasant to rest briefly before slicing. Combine the zucchini noodles with the saut?ed mixture and serve topped with sliced pheasant.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 85mg