Chicken with Vegetables
This time of year is very difficult for me to control my urges for sweet treats. I absolutely love to bake and that can definitely hurt the waistline if I am not somewhat careful. Of course my solution is to add a healthy meal regularly, which is not always the cure all but in my mind it negates all the sugar. If only it would work that way. Well, in my perfect world that would be the case.
In reality, I love vegetables as much as sugary delights, so I have no problems enjoying the healthier side of eating. When I was a child, my brothers and I would actually fight over the broccoli or mushrooms. I was the only girl and ate very slow so I did not stand a chance but it is still fun think about. Unfortunately, my children do not feel the same way. They will eat a lot of different vegetables but broccoli is not high on their list.
Last night, I decided to throw something together that somewhat follows the Mediterranean diet. The specific guidelines I am not sure of for that diet, but I do know that it consists mostly of vegetables, healthy protein, and good fats. I added what I happened to have in my fridge and it ended up tasting pretty good. I have found that the best tasting meals are just something thrown together on a whim. This happens to be what I threw together; I hope you enjoy it as much as I did.
Recently my mother gave me an electric spiralizer. This small appliance is amazing. I used a handheld spiralizer in the past and was ready to throw it against the wall it made me so frustrated. I am quite sure it was not the best quality and I regret buying it. The electric one I have works wonderfully. So, depending on how thick you slice your zucchini will depend on how long it cooks. Keep this in mind when adding your vegetables.
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I started off by sauteing an onion, two bell peppers, and three cloves of garlic in about 3 Tbsp. olive oil. This was cooked for about 5-6 minutes, until translucent.
I added the thyme to the oil and cooked an additional 2 minutes. This will release all the wonderful flavors from the dry herbs. I then added the chicken and the chopped up ends of the zucchini that didn’t get sliced with the spiralizer. I cooked this for about 6-7 minutes or until the chicken was done. This timing will depend on how big your chicken pieces are.
Lastly, I add the cherry tomatoes that I sliced in half along with the zucchini noodles and cooked until zucchini is softened. At this point I just needed to salt to my liking and it was complete. This chicken with vegetables meal was very delicious and didn’t make me feel heavily weighed down after eating. It was also extremely quick and cooked all in one pan. It was absolutely perfect!
CHICKEN WITH VEGETABLES
Made with ♥ By Shannon
For a list of all Shannon’s recipe’s, check out the Recipes Made With Love page. Here you will find so many delicious ideas. If your in the mood for a snack, need a meal idea or just a warm drink, recipes made with love has got a variety of options to pick from. Here are some of our favorites.
Chicken with Vegetables
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
Ingredients:
3 Tbsp. olive oil
1 medium onion, diced
2 bell peppers, diced
3 cloves of garlic, minced
1 Tbsp. dried thyme
6 boneless skinless chicken thighs, chopped
3 small zucchini, spiralized
1 pint cherry tomatoes slice in half
Salt to taste
Directions:
1. Heat the olive oil to medium-high in a large sauté pan. Add the onions, peppers, and garlic and cook until the onions are translucent, about 5-6 minutes.
2. Add the thyme and cook an additional 2 minutes.
3. Next add the chopped chicken to the onion mixture, stirring periodically, and cook until chicken is done approximately 6-7 minutes depending on the size of your pieces.
4. Finally, add the cherry tomatoes and the zucchini noodles and cook an additional 5 minutes. Add salt to taste.