Zoodles
Garlic zoodles with roasted chicken
I got three beautiful zucchini from Farm to People and I threw them in the fridge and totally forgot about them. By the time I remembered they were starting to go bad so I knew I had to think of something to salvage them. I found this hand spiralizer thing (?) in my drawer so I decided to make zucchini noodles. You can save yourself the trouble and buy these pre-cut at the store!
What you’ll need:
Chicken (I cheated and bought a whole chicken from Tu Casa FH)
Zucchini (1.5 per person)
Spiralizer if not pre-cut
Garlic (you can never have too much)
Adobo all purpose seasoning (my favorite brand is Goya)
Low-Fat Italian Dressing (mine is from Target)
Salt + Pepper
Coconut Oil
How to make it:
If you’re an overachiever, roast the chicken or whatever protein you chose. Mine is delivered but I like to reheat it using a pan with coconut oil, garlic & adobo seasoning and a smidge of water to keep it from getting dry.
Wash & dry your zucchini and cut off one of the ends - this helps your grip when using the spiralizer thing. Begin to spiralize from the cut end until you have zucchini noodles aka zoodles. (It works like a pencil sharpener and they’re super inexpensive. You can buy one here)
In the same pan where I reheated the chicken, I sauté the zoodles with the oil and garlic that is left over. Let them begin to get color on one side before you start moving them around and remove from the heat before they are completely translucent. I’d say around 4 minutes.
Once the zoodles are cooked I mix them with the chicken and add the Italian dressing. It has a ton of flavor so I use very little, around 3/4 of a tablespoon. Toss everything together & plate it.
I garnished with dried parsley but purely for the picture.
Let me know if you make it!
