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I’m not quite sure what it is about seeing vegetables in a spiral shape but somehow it makes them tastier. It’s taken me a while to purchase a spiralizer as I wasn’t convinced I’d use it enough but now that I’ve tried it there’s no going back.
It’s a fantastic tool for finding ways to get more vegetables in your diet and you can try all sorts of variations. I think it motivates you to be healthier too, well it has in my case. After recently getting back from a 10 day trip around the states I’m looking to get back to eating a bit lighter and healthier.
This simple chicken, zucchini and mushroom dish for two takes only 30 minutes to make and is refreshing, delicious and light.
To make it all you need is:
3 chicken breasts
½ chicken stock
Salt and pepper
Line a baking tin with some foil, add a little olive oil and place the three pieces of chicken on top. Rub half a chicken stock cube along the chicken breasts and season with salt and pepper. Chop up the mushrooms and add in with the chicken. Wrap the chicken and mushrooms up in the foil and bake in the oven on 350 degrees F for 30 minutes.
Meanwhile start preparing the zucchinis. Using the spiralizer, spiral up the two zucchinis and cook in a large frying pan with a little olive oil for 7 minutes. Whilst this is cooking cut up the avocado and add it to your serving dish.
Remove the zucchinis from the pan and add to it also. Finally when the chicken is cooked fully remove the chicken and mushrooms from the oven and add to the dish.