It’s been awhile since I’ve shared a new recipe. Why? Well….I guess part of it is that nothing I’ve made recently has been super exciting. I’ve been sticking to the stereotypical boring Paleo diet of protein with a side of veggies and some healthy fats.
Yesterday, though, I was chatting with a friend who recently ordered a spiralizer and asked if I had ever heard of it. “Uhhhh YEAH! I love mine! That reminds me, I have a ton of zucchini in the fridge that I should use.” So last night, I pulled it out from on top of the cabinets, defrosted some chicken breasts and made a super easy (and delicious) meal!
There’s a variety of spiralizers available. I have the Paderno one that I purchased on Amazon. I like mine because it suctions to the counter and has 3 different sized blades for different shapes and sizes of “noodles”.
2 medium zucchini
2 medium boneless, skinless chicken breasts
salt and pepper
crushed red pepper
Slice off the stem of the zucchini and make your zoodles using your spiralizer. Heat a large saute pan to medium heat and drizzle olive oil in the pan, add zoodles. Season with salt, pepper, and crushed red pepper (use red pepper sparingly). Zucchini can get really watery when you cook it, so I only saute for about 5-7 minutes. You want your zoodles to be warm and cooked, but not soft and mushy.
Heat a medium saute pan to medium heat and drizzle olive oil in it. Season both sides of chicken breasts with salt, pepper, garlic powder, and onion powder. The time it takes to cook your chicken will depend on the thickness. Mine were fairly thin, so I was able to cook about 4 minutes per side and they were done. If your chicken breasts are thicker, you will want to start them way before the zoodles.
Once everything is done, dish your zoodles and top with chicken! Another option is to fry an egg and top your chicken with it. The runny yolk makes for a delicious addition to this dish!