Zucchini {Roasted Garlic Chicken and Veggie Primavera}

Zucchini {Roasted Garlic Chicken and Veggie Primavera}

The credit for this Zucchini {Roasted Garlic Chicken and Veggie Primavera} recipe goes to LexisCleanKitchen.com. You can get the full version of their recipe here.

This week I’m thinking of my most recent get away this past long weekend, where we ended up on a local farm filled with tons of fresh produce. I of course was a kid in a candy shop and took home an abundance of goodies. Let’s start with zucchini. At this point if you’ve been around the blog a while, you know my favorite way of using zucchini is making pasta dishes! Zucchini linguine, or “zoodles,” have become widely popular due to the amazing Spiralizer.

Prep Time 15 min
Cook Time 45 min
Total Time 50 min
Ingredients

1 lb. organic chicken breasts, cut into cubes

1 head of garlic, roasted

1 garlic clove, crushed

2-4 tbsp extra-virgin olive oil

1/2 lemon, juiced

1 tsp garlic granules

Optional: 1/4 cup fresh parmesan cheese

1 tsp red pepper flakes

1 tbsp Himalayan sea salt (spread out)

Veggies

2 cups broccoli rabbe

1 cup organic spinach

4 cups zucchini, spiralized

1 white onion, sliced

2 cups cherry tomatoes

Any other veggies of choice

Roasting Garlic

Preheat oven to 400

Line a baking sheet with foil

Cut a smaller piece of foil

Cut the very top off the garlic head, exposing a bit of each clove

Place on smaller piece of foil

Drizzle 1 tsp extra-virgin olive oil

Wrap and let bake for 35-40 minutes until golden brown

Let cool before tossing into primavera

Primavera
In a pan heat 1 tbsp oil

Add in 1 crushed garlic clove and red pepper flakes, let heat for 1 minute

Add in cubed chicken and sprinkle with Himalayan sea salt

Let cook 5-7 minutes, until chicken is cooked

Remove chicken and set aside

Add additional tbsp oil

Add sliced onion, broccoli rabbe, tomatoes, and any other veggies of choice (wait on the spinach and spiralized zucchini

Sprinkle with salt, garlic granules, and red pepper flakes; let sauté until veggies are soft, add in spinach at the end and toss until wilted (if your roasted garlic is cool, add a clove or two to the veggies)

Add veggies into the bowl with your chicken

Add additional tbsp of oil to your skillet, add red pepper flakes (optional), then add in zucchini noodles

Let sauté, mixing often for 3-4 minutes (you don’t want them soggy)

Drain them and add them to your chicken and veggie bowl

Toss with additional Himalayan sea salt, fresh parmesan cheese, roasted garlic, freshly ground pepper, and red pepper flakes

Zucchini {Roasted Garlic Chicken and Veggie Primavera}

Zucchini {Roasted Garlic Chicken and Veggie Primavera}


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