Hey friends, it’s been a bit since I’ve written. It’s hard to believe we’re halfway through August already – right?! We’ve been going through a lot over here, and I’m having a hard time sorting out how to write about it. So instead, I thought I’d share a recipe that knocked my socks off a few weeks back.
When Casey travels overnight for work – I always look forward to a sister dinner and a night of trash tv and good conversation. Recently, we collaborated on this delicious gluten free meal that I wanted to share because it’s just so damn good.
What You Need
- 2 medium zucchini’s
- 1/2 lb chicken – we used breast tenders because they cook up so quickly
- 2 cups grape tomatoes halved
- 1 can of artichoke quarters
- 1 cup mozzarella pearls (you want the little ones)
- A handful of fresh basil
- 2 garlic cloves minced
- Juice of 1 lemon
- 1 tsp oregano
- 1 tsp red pepper flakes
- salt and pepper to taste
Step 1: Zoodles
I’ve posted about Zoodles before, but I continue to give them high praise, because they’re so easy and are a great substitute for noodles (not everyone would agree, but it works for me!) Anyway I digress. Go ahead and zoodle up your zucchini and set aside for later.
Step 2:
Cube your chicken into bite sized pieces, season with salt and pepper and add them to a sauté pan with a swirl of olive oil. I cooked the chicken for about 3 minutes on each side for reference. Once the chicken is cooked through, using a slotted spoon, remove from the pan and set aside.
Step 3:
On medium heat, cook your garlic, artichokes and tomatoes with the lemon juice, oregano and pepper flakes. You can add a little water to this if the lemon is too intense, but I like the extra zip because zucchini has such a mild flavor. Tip: the bits from the chicken will be great flavoring for the sauce of this dish, so make sure to scrape those up from the bottom of your pan.
Once the tomatoes are tender, add the chicken back in to heat through, along with the mozzarella pearls. Next, add your basil (shredded or chopped) & zucchini noodles. Let those cook down – approximately 3-4 minutes, it goes quickly! I always end up using tongs to turn the zucchini and mozzerella gently, so not to break the noodles up too much.
Obviously this meal would be killer with pasta, but we both agreed that we really didn’t miss it that much and felt full and satisfied.
Hope you all are having a great week so far – and I’ll be back soon with a little life update.
Staying Martha 