{"id":1103158837295,"title":"Tomato Basil Garlic Chicken with Spiralized Zucchini","handle":"tomato-basil-garlic-chicken-with-spiralized-zucchini","description":"\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.instagram.com\/karensfavorites\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eby Karen Redmond\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #666666;\"\u003e\u003cstrong\u003eIngredients for Chicken Marinade\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.25 pounds of chicken breast cutlets\u003c\/li\u003e\n\u003cli\u003e1\/3 cup olive oil\u003c\/li\u003e\n\u003cli\u003e1 TBSP lemon juice\u003c\/li\u003e\n\u003cli\u003e4 cloves minced garlic\u003c\/li\u003e\n\u003cli\u003e¼ cup chopped basil\u003c\/li\u003e\n\u003cli\u003e1 tsp sea salt\u003c\/li\u003e\n\u003cli\u003ejust a bit of fresh ground pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"color: #666666;\"\u003e\u003cstrong\u003eIngredients or the Skillet Vegetables\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 to 4 zucchinis spiralized, or 2 packages of pre spiralized zucchini\u003c\/li\u003e\n\u003cli\u003e2 roma tomatoes chopped into ½ inch pieces\u003c\/li\u003e\n\u003cli\u003e2 TBSP Organic, unfiltered olive oil\u003c\/li\u003e\n\u003cli\u003e4 cloves of minced garlic\u003c\/li\u003e\n\u003cli\u003e¼ cup of fresh basil chopped (I use kitchen shears and snip it because it’s easy)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"color: #666666;\"\u003e\u003cstrong\u003eHow To\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eCombine all ingredients for the marinade. Pierce chicken with a fork and marinate in a sealed container. I prefer to use pyrex glass containers. You can marinate anywhere from 3 hours to overnight.\u003c\/li\u003e\n\u003cli\u003eGrill the chicken at 375 to 400 degrees. Then chop into ½ inch pieces. This can be done ahead of time, even the day before and stored in the fridge.\u003c\/li\u003e\n\u003cli\u003eIn an extra large fry or sauté pan (with lid) combine:\u003c\/li\u003e\n\u003cli\u003eSpiralized zucchini, chopped tomatoes, chopped basil, garlic, chopped chicken and olive oil (2 TBSP). I find tongs work well in preparing.\u003c\/li\u003e\n\u003cli\u003eCover with lid and turn heat to medium to medium-high. Because the zucchini has high water content, it will help to create steam while cooking which nicely tenderizes the ingredients without burning them. Check in about 5 minutes. Toss the ingredients and continue cooking until it’s piping hot and the zucchini is tender. The water will evaporate leaving just a light finish of the olive oil. Depending on the BTU's of your stove, the cooking time will vary between 8 and 12 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/files\/IMG_7909_large.jpeg?v=1551837026\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #666666;\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAfter receiving her Master's Degree in Science from Marymount University, Karen Redmond has acquired 20 years of experience in the practice of Holistic Health and Nutrition Consulting, Osteopathic Manual Therapy and Rehab, Corrective Exercise and Conditioning.  She has been promoting a gluten-free lifestyle for over 18 years, combining her knowledge of nutrition, exercise, and osteopathy to help people with chronic illnesses, injuries, athletes, and families achieve optimal health. \u003c\/span\u003e\u003cstrong\u003e\u003ca href=\"http:\/\/karensfavorites.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eKaren’s Favorites\u003c\/a\u003e, \u003c\/strong\u003ean ongoing collection of recipes and foods is published by Karen, where she shares her favorite recommendations, from over 20 years of research and experience. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","published_at":"2019-03-05T17:04:12-08:00","created_at":"2019-03-05T17:21:23-08:00","vendor":"GlutenfreeGlobalicious Magazine","type":"Guest Recipe Bloggers","tags":[],"price":0,"price_min":0,"price_max":0,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":10382085423151,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":false,"taxable":true,"featured_image":null,"available":true,"name":"Tomato Basil Garlic Chicken with Spiralized Zucchini","public_title":null,"options":["Default Title"],"price":0,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/products\/image_d861e5f5-dd5c-4856-8120-922c19985a7d.jpg?v=1555320603"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/products\/image_d861e5f5-dd5c-4856-8120-922c19985a7d.jpg?v=1555320603","options":["Title"],"content":"\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.instagram.com\/karensfavorites\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eby Karen Redmond\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #666666;\"\u003e\u003cstrong\u003eIngredients for Chicken Marinade\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.25 pounds of chicken breast cutlets\u003c\/li\u003e\n\u003cli\u003e1\/3 cup olive oil\u003c\/li\u003e\n\u003cli\u003e1 TBSP lemon juice\u003c\/li\u003e\n\u003cli\u003e4 cloves minced garlic\u003c\/li\u003e\n\u003cli\u003e¼ cup chopped basil\u003c\/li\u003e\n\u003cli\u003e1 tsp sea salt\u003c\/li\u003e\n\u003cli\u003ejust a bit of fresh ground pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"color: #666666;\"\u003e\u003cstrong\u003eIngredients or the Skillet Vegetables\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 to 4 zucchinis spiralized, or 2 packages of pre spiralized zucchini\u003c\/li\u003e\n\u003cli\u003e2 roma tomatoes chopped into ½ inch pieces\u003c\/li\u003e\n\u003cli\u003e2 TBSP Organic, unfiltered olive oil\u003c\/li\u003e\n\u003cli\u003e4 cloves of minced garlic\u003c\/li\u003e\n\u003cli\u003e¼ cup of fresh basil chopped (I use kitchen shears and snip it because it’s easy)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"color: #666666;\"\u003e\u003cstrong\u003eHow To\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eCombine all ingredients for the marinade. Pierce chicken with a fork and marinate in a sealed container. I prefer to use pyrex glass containers. You can marinate anywhere from 3 hours to overnight.\u003c\/li\u003e\n\u003cli\u003eGrill the chicken at 375 to 400 degrees. Then chop into ½ inch pieces. This can be done ahead of time, even the day before and stored in the fridge.\u003c\/li\u003e\n\u003cli\u003eIn an extra large fry or sauté pan (with lid) combine:\u003c\/li\u003e\n\u003cli\u003eSpiralized zucchini, chopped tomatoes, chopped basil, garlic, chopped chicken and olive oil (2 TBSP). I find tongs work well in preparing.\u003c\/li\u003e\n\u003cli\u003eCover with lid and turn heat to medium to medium-high. Because the zucchini has high water content, it will help to create steam while cooking which nicely tenderizes the ingredients without burning them. Check in about 5 minutes. Toss the ingredients and continue cooking until it’s piping hot and the zucchini is tender. The water will evaporate leaving just a light finish of the olive oil. Depending on the BTU's of your stove, the cooking time will vary between 8 and 12 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/files\/IMG_7909_large.jpeg?v=1551837026\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #666666;\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAfter receiving her Master's Degree in Science from Marymount University, Karen Redmond has acquired 20 years of experience in the practice of Holistic Health and Nutrition Consulting, Osteopathic Manual Therapy and Rehab, Corrective Exercise and Conditioning.  She has been promoting a gluten-free lifestyle for over 18 years, combining her knowledge of nutrition, exercise, and osteopathy to help people with chronic illnesses, injuries, athletes, and families achieve optimal health. \u003c\/span\u003e\u003cstrong\u003e\u003ca href=\"http:\/\/karensfavorites.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eKaren’s Favorites\u003c\/a\u003e, \u003c\/strong\u003ean ongoing collection of recipes and foods is published by Karen, where she shares her favorite recommendations, from over 20 years of research and experience. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e"}

Tomato Basil Garlic Chicken with Spiralized Zucchini

by Karen Redmond

Ingredients for Chicken Marinade

  • 1.25 pounds of chicken breast cutlets
  • 1/3 cup olive oil
  • 1 TBSP lemon juice
  • 4 cloves minced garlic
  • ¼ cup chopped basil
  • 1 tsp sea salt
  • just a bit of fresh ground pepper


Ingredients or the Skillet Vegetables

  • 3 to 4 zucchinis spiralized, or 2 packages of pre spiralized zucchini
  • 2 roma tomatoes chopped into ½ inch pieces
  • 2 TBSP Organic, unfiltered olive oil
  • 4 cloves of minced garlic
  • ¼ cup of fresh basil chopped (I use kitchen shears and snip it because it’s easy)


How To

  1. Combine all ingredients for the marinade. Pierce chicken with a fork and marinate in a sealed container. I prefer to use pyrex glass containers. You can marinate anywhere from 3 hours to overnight.
  2. Grill the chicken at 375 to 400 degrees. Then chop into ½ inch pieces. This can be done ahead of time, even the day before and stored in the fridge.
  3. In an extra large fry or sauté pan (with lid) combine:
  4. Spiralized zucchini, chopped tomatoes, chopped basil, garlic, chopped chicken and olive oil (2 TBSP). I find tongs work well in preparing.
  5. Cover with lid and turn heat to medium to medium-high. Because the zucchini has high water content, it will help to create steam while cooking which nicely tenderizes the ingredients without burning them. Check in about 5 minutes. Toss the ingredients and continue cooking until it’s piping hot and the zucchini is tender. The water will evaporate leaving just a light finish of the olive oil. Depending on the BTU's of your stove, the cooking time will vary between 8 and 12 minutes.

 

 

About the Author

After receiving her Master's Degree in Science from Marymount University, Karen Redmond has acquired 20 years of experience in the practice of Holistic Health and Nutrition Consulting, Osteopathic Manual Therapy and Rehab, Corrective Exercise and Conditioning.  She has been promoting a gluten-free lifestyle for over 18 years, combining her knowledge of nutrition, exercise, and osteopathy to help people with chronic illnesses, injuries, athletes, and families achieve optimal health. Karen’s Favorites, an ongoing collection of recipes and foods is published by Karen, where she shares her favorite recommendations, from over 20 years of research and experience. 

 

 

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