Healthy Spin on a Favorite Dinner

Happy Monday!

Nick and I like to cook dinner together and one of the first meals we ever made together was chicken parmesan. We still love this dish, but I was looking for a way to make it healthier. What better way to do this than swap out the pasta for zoodles to add some vegetables into the dish! We also used less breading and cheese than the chicken parmesan recipe we usually use calls for. I wanted to share this recipe with you all. I hope you enjoy it as much as Nick and I did!

Baked Chicken Parmesan with Zoodles

Ingredients: 

  • 1/2 cup bread crumbs
  • 1/4 cup parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 egg
  • 3 zucchinis
  • 3-4 boneless chicken breasts (I used thin-sliced)
  • Olive oil
  • Mozzarella cheese
  • One jar of pasta sauce (I used tomato and basil Bertolli)

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Directions:

  1. Heat two separate pans on medium heat and place 1 tbsp of olive oil in each pan.
  2. Combine bread crumbs, parmesan cheese, Italian seasoning, and salt and pepper in a shallow dish.
  3. Beat one egg in another shallow dish.
  4. Place each chicken breast into egg first then breading mixture and into one of the heated pans.
  5. Cook chicken breasts for 3-4 minutes on each side until fully cooked.
  6. While chicken is cooking, use spiralizer to cut zucchini into zoodles.img_9682-2
  7. Place zoodles into other heated pan and cook for a few minutes.
  8. Once chicken is cooked, sprinkle mozzarella cheese (or place a slice of mozzarella cheese) on each chicken breast.
  9. Pour pasta sauce over chicken once mozzarella has melted and cook for a few minutes until sauce is warm.
  10. Serve chicken over bed of zoodles! Bon appetit!

– M –

Simple, Smart Dinner Swap-out

Happy Memorial Day everyone! I hope you were able to enjoy the long holiday weekend while remembering those who served our country. I was working some of the weekend, but was still able to enjoy some sunshine and spend time with family and friends.

Lately, I have been consciously trying to make healthy swaps in my diet that don’t compromise taste. A few weeks ago I purchased the Vegetti and I have been using it to make zoodles (zucchini noodles) in place of pasta in multiple recipes. The Vegetti is user and budget friendly and can turn multiple vegetables including zucchini, sweet potatoes, or carrots into noodles. I wanted to share one of the recipes I made last week with zoodles. My dad used to make this recipe often and I was craving it, but didn’t want the carb load from the pasta. So without further ado, here is the recipe, enjoy!

Simple Chicken & Veggie Zoodle Pasta

Ingredients

  • 2 pounds chicken breast
  • 3 peppers (I used one of each: orange, red, and yellow)
  • 1 container mushrooms
  • 4 zucchinis
  • Mediterranean Dipping Oil (or similar Mediterranean olive oil)
  • Olive Oil
  • Garlic pepper
  • Salt & Pepper to taste
  • Romano cheese

Directions

1.Begin by cutting chicken into small strips. Cook chicken in olive oil coated pan on medium until cooked through. Season with garlic pepper, pepper, and salt while cooking.

2. Using the Vegetti, turn the zucchini into zoodles. I used the thick setting for this dish. Set aside.

3.  Cut peppers into small strips. When chicken is done cooking, remove from pan and set aside. After adding more olive oil, cook peppers and mushrooms.

4. While peppers and mushrooms are cooking in one pan, use another pan coated with olive oil to cook zoodles on medium. Season with salt and pepper and turn zoodles regularly to ensure all zoodles are cooked evenly.

5. When veggies are done cooking, replace chicken back into pan with peppers and mushrooms and heat while zoodles finish cooking.

6. Finally, top zoodles with chicken and veggie mixture. Drizzle with desired amount of Mediterranean dipping oil and top with romano cheese.

I hope you guys enjoy this recipe as much as I did! What is your favorite vegetable noodle recipe? I would love to add more recipes to my collection! Have a great week!

– M –