A Healthier Taste

Over the past few months, I've been making changes in the meals Andy and I cook at home. Less grilled cheese (sad face) and more veggies and protein. We're all about shopping local so going to produce stands seemed ideal for the quantity of veggies we're needing. Luckily for us, our apartment has two well-stocked stands nearby to choose from. 

This week we ventured out to the Family Friendly Farm on US 41. Considering the name, the owners aren't actually very friendly BUT they have an awesome selection of local products. Besides fruits and veggies, there are local honeys, salsas, chips, breads and peanuts. Lime tortilla chips manage to make it into our basket every trip there with no regrets.

On the menu this week? Zucchini noodles with bruschetta chicken. I just got a spiralizer a few weeks ago (I know, I'm way late to the veggie noodle party) so some form of spiralized food makes it into every week of meals lately. I kept the noodles simple since my chicken had so much flavor going on: tomatoes, onion, garlic, cheese, light breading, Italian seasonings. 

Zucchini Noodles with Bruschetta Chicken

  • 3 zucchini
  • 2 medium diced tomatoes
  • 1/4 cup chopped onion
  • 4 skinless chicken breasts
  • 1 jar tomato sauce
  • 1 cup bread crumbs
  • 1 tbs butter, melted
  • minced garlic
  • 1/2 cup shredded mozzarella cheese
  • 1/4 tsp Italian seasonings
  • Parmesan cheese
  1. Preheat oven to 400 degrees. Lightly spray a baking dish and place your chicken breasts in the dish. 
  2. In a bowl, combine your diced tomatoes, chopped onion, minced garlic, and Italian seasonings. 
  3. In another bowl, combine your bread crumbs, parmesan cheese and butter, mixing until the bread crumbs and butter are completely incorporated. Spoon onto the chicken breasts, slightly packing down the crumbs on the chicken with your spoon. Once the chicken breasts are completely covered on top, place in the oven for 30 minutes. 
  4. While your chicken is cooking, spiralize your zucchini. I put mine directly into the skillet I plan on cooking it in, with some oil on low to medium heat, stirring occasionally. 
  5. In another saucepan, pour in the desired amount of sauce. Place on medium-low heat and put a lid on top of the pan. 
  6. After your chicken is done, pull it out of the oven. Put spoonfuls of the tomato mixture onto each chicken breast. Top the tomatoes with the mozzarella cheese and place it back in the oven for 5 - 10 minutes, or until the cheese is melted. 
  7. Place your zucchini noodles on a plate, with a spoonful of the tomato sauce, topped with one of the chicken breasts. 

Andy liked this meal just as much as I did, even with the lack of carbs in the form of real pasta at the bottom of the plate. Enjoy!

Your turn: 
Have you joined the spiralizing craze yet? Let me know in the comments below!