Air Fryer Ribeye Steak

Equipment

• Large non-stick skillet or cast-iron skillet
• Spiralizer (or vegetable peeler for ribbons)
• Cutting board and sharp knife
• Measuring spoons and cups
• Tongs
• Meat thermometer

Ingredients

For the Chicken & Noodles

• 1.5 lbs (680g) Boneless, Skinless Chicken Breasts , cut into bite-sized strips
• 4 Large Zucchini , spiralized into zoodles
• 1 tbsp Olive Oil , divided
• 1 tbsp Light Butter (or avocado oil butter alternative)
• 1 tsp Italian Seasoning
• ½ tsp Garlic Powder
• ½ tsp Paprika
• ½ tsp Salt
• ¼ tsp Black Pepper

For the Low-Calorie Garlic Butter Sauce

• 5 cloves Garlic , minced
• ½ cup Low-Sodium Chicken Broth
• ¼ cup Unsweetened Almond Milk (or skim milk)
• 2 tbsp Light Cream Cheese (or Neufchâtel, softened)
• ¼ cup Sun-Dried Tomatoes , drained and chopped
• 2 tbsp Grated Parmesan Cheese
• 1 tbsp Fresh Lemon Juice
• ¼ cup Fresh Basil or Parsley , chopped (for garnish)
• Red pepper flakes (optional, for heat)

Instructions

Step 2: Sear the Chicken

1. Heat Intensity: Medium-High
2. Duration: 6 to 8 minutes Place a large non-stick skillet over medium-high heat and add ½ tablespoon of olive oil. Once the oil is shimmering, add the chicken pieces in a single layer without overcrowding the pan. Cook for 3 to 4 minutes without moving them to develop a golden crust, then flip and cook for another 3 to 4 minutes until the internal temperature reaches 165°F (74°C). Remove the cooked chicken from the skillet and transfer it to a plate; cover loosely with foil to keep warm.

Step 3: Sauté the Aromatics & Build the Sauce Base

1. Heat Intensity: Medium
2. Duration: 2 minutes Reduce the heat under the skillet to medium. Add the remaining ½ tablespoon of olive oil and 1 tablespoon of light butter to the skillet. Once the butter melts, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until the garlic becomes fragrant and lightly golden, taking care not to burn it.

Step 4: Simmer and Cream the Sauce

1. Heat Intensity: Medium-Low
2. Duration: 4 minutes Pour in the low-sodium chicken broth, unsweetened almond milk, light cream cheese, and grated Parmesan cheese. Stir continuously with a whisk or wooden spoon, breaking up the cream cheese until it fully melts into the liquid and creates a smooth, cohesive sauce. Bring the mixture to a gentle simmer for 2 to 3 minutes until it slightly thickens and reduces. Season with the remaining ¼ tsp salt, ⅛ tsp black pepper, and optional red pepper flakes.

Step 5: Toss with Zoodle Noodles

1. Heat Intensity: Low
2. Duration: 2 minutes Turn the heat down to low. Add the spiralized zucchini noodles directly into the simmering sauce. Toss lightly with tongs for 1 to 2 minutes just until the zoodles are warmed through and coated in the sauce. Avoid overcooking the zucchini, as it releases excess moisture when exposed to heat for too long.

Step 6: Combine and Serve

1. Heat Intensity: Off
2. Duration: 1 minute Return the cooked chicken and any accumulated juices back into the skillet. Stir in the fresh lemon juice and toss everything together to combine. Remove the skillet from the heat. Garnish generously with chopped fresh parsley or basil before serving.

Nutrition

Calories: 285 kcal · Protein: 39 g · Fat: 10 g · Carbohydrates: 9 g Dietary · Saturated Fat: 3 g · Fiber: 2.5 g · Sugar: 4.5 g · Sodium: 520 mg