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Chicken and Sauteed Veggies Over Zoodles

For about a month now we have started a “cleaner” way of eating. I have actually really enjoyed playing around with different clean recipes and still keeping things simple. I’ve always been more drawn towards recipes with not a lot of ingredients or prep time. With two kiddos it isn’t always easy spending much time in the kitchen so the easier, the better! I have been loosely following the 21 Day Fix diet and I will talk more about that in another post.

 

One thing I can’t get enough of is vegetables. I stumbled across a recipe of chicken and veggies served over zoodles (zucchini noodles) and decided to add a few more vegetables and pesto sauce (made by my mother in law) to change it up a bit. It was a huge hit so I wanted to share the recipe with you!

Ingredients:

1 package zoodles; I buy The Veggie Noodle Co. brand from target but you can of course make your own! I would use about 3-4 zucchini

3 boneless, skinless chicken breast, cut into slices

1 cup mushrooms, sliced

1 cup cherry tomatoes, halved

1 onion, sliced

2 tbsp pesto, I sometimes add a little olive oil to make it a thinner consistency

 

Directions:

In a skillet, heat olive oil over medium heat and add chicken slices. Once chicken is cooked through, add mushroom and onion. Once the onion becomes transparent, add the tomatoes and reduce heat to low. When tomatoes begin to soften, add zoodles. Zoodles cook extremely fast so they don’t need to sit in the skillet long, usually about 5-8 minutes. Finally add pesto sauce and mix together.

 

That’s it! Super fast and easy clean up as it can all be cooked in one skillet. I made a salad to serve as a side with ours but if you aren’t avoiding carbs, some garlic bread would be the perfect compliment!

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