As I’ve mentioned before, I love anything that can all be eaten out of one bowl. There are several reasons for this love of one bowl meals – 1) I don’t have to think about what sides to cook and 2) it makes sitting on the couch watching Netflix easier when you can just hold one bowl! In this case, I made somewhat of a pasta dish, but replaced the pasta with zucchini noodles to make sure we were getting some veggies. Make sure to make your noodles before you make the main dish so they’re ready when the good stuff is done.
Bruschetta Chicken Skillet
1 (14.5oz) can Diced Tomatoes, drained
3/4 cup shredded Italian cheese (romano, asiago, or mozzarella)
1/4 cup fresh basil, chopped or 2 tsp dried
1 lb boneless skinless chicken breasts, cubed
1 (8oz) can Tomato Sauce
1 tsp minced garlic
1 tsp oregano
1 tsp onion powder
Optional: 2 cups gluten-free crackers or croutons crushed
In a medium bowl, stir together drained tomatoes and sauce, cheese, oregano, onion powder, garlic and basil; set aside.
In a large skillet, add about 1 tbsp of olive oil, then add chicken.
Over medium-high heat, cover chicken with tomato mixture and bring to boil. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is cooked through. Top with crushed crackers and a garnish of cheese before serving over zucchini noodles (see recipe below).
To make Zucchini Noodles: Slice zucchini into thin strips then saute on low-medium heat in about 1-2 tbsp olive oil. Season with garlic powder, salt, and pepper while you’re sauteing.