Ingredients for this recipe:
-One pound of organic boneless chicken thighs
-One large zucchini
-One cup grape tomatoes
-Half an onion, diced
-2 cloves minced garlic
-Handful of fresh basil leaves
-Balsamic vinegar and olive oil
-salt and pepper to taste
Start by first marinading the chicken thighs in some balsamic vinegar, olive oil, one clove of minced garlic, and 2 teaspoons of dried basil. Let marinade for at least 3-4 hours. Then grill the chicken until done (or bake if you do not have a grill).
Next, take your zucchini and spiralize it into long spaghetti like noodles. I love this spiralizer shown here below. It has 3 different blades to make different shaped noodles. You can also find it here.
Next, add some olive oil to a pan and let it heat up (low to med heat - I never use high heat with olive oil, and I actually usually use coconut oil for all my stove top cooking and roasting, but this recipe just needs olive oil!). Add diced onion and garlic to the pan and heat for 4-5 minutes. Then add zucchini noodles. I like to leave a little bit of crunch to these noodles, so just beware they will cook fast! I like to just heat them enough so they are somewhat soft. Add some salt and pepper to taste, then add in chopped up cooked chicken.
Cut grape tomatoes in half and shred basil leaves if desired.
Add to pan, drizzle with more olive oil if desired, and serve!
Terri Wentzell is a registered nurse with more than 20 years of experience. She is also a certified personal trainer, wellness coach, fitness nutrition coach, and sport yoga instructor.