Grilled Greek chicken that has been marinated in a sauce made with tomato and cucumber is a simple, quick, and gluten-free option for dinner for two people that can be prepared in a short time.
Chicken, zucchini noodles, cucumber slices, and tomato sauce with chicken are the components of this meal. After doing a few errands and coming back to the house with the sauce in hand, I came to the conclusion that I would make some chicken bowls in the manner of Greek cuisine.
While I was getting the sauce ready, I marinated the chicken so that it could be used in the Greek salad.
This took about 15 minutes in total. During the time that the chicken was cooking on the grill, I spiralized and roasted zucchini in order to prepare the zucchini noodles. To accompany the chicken, I offered zoodles made from zucchini. Victory!
A Chicken and Fish Bowl Prepared in the Style of Traditional Greek Cooking:
A quarter cup of olive oil, a quarter cup of lemon juice, four crushed garlic cloves, a teaspoon of dried oregano, a teaspoon of lemon zest, two tablespoons of lemon juice, two teaspoons of parsley, a quarter of a teaspoon of pepper, a half teaspoon of kosher salt, a quarter cup of olive oil, and a quarter cup of lemon juice are all ingredients that you will need. It seems as if there ought to be some dark concealed inside it somewhere as well.
Before putting the dish away in the refrigerator for the night, cover it with plastic wrap to prevent any contamination. Prepare the side dish by putting the cucumber, cherry tomatoes, and onion in a separate, more substantial dish while the other components of the supper are being prepared.
Combine half of a teaspoon of kosher salt, half of a teaspoon of black pepper, the remaining one tablespoon of lemon juice, and the remaining one teaspoon of oregano in a separate dish. Add the remaining tablespoon of olive oil to the mixture and combine everything.
After the tomatoes, cucumbers, and onions have been mixed with the dressing, the salad is now ready to be served. After taking the chicken out of the marinade and placing it on the grill, cook it for ten to twelve minutes on each side over a medium heat setting.
You could spiralize the zucchini while the chicken is cooking in the oven. Both dishes would taste great together. Put the spirals in a big pan, and then gradually add the extra olive oil, one tablespoon at a time, while whisking continually. Fry for a total time of anywhere between three and five minutes.
When you are through making the main course, divide the zucchini noodles into the four serving plates that you have prepared. After the chicken has been cooked, it can be sliced up and put on top of the zoodles. After the chicken has been cooked, it can be cut up.
The Greek chicken and zoodles will take on a quality that will make your mouth wet even more when they are served with tomato and cucumber salad.
Adding crumbled feta cheese and fresh mint that has been finely chopped on top of the bowls is an option for enhancing the taste, but their inclusion is not required. After everyone has finished their bowl of soup, you should give them each a slice of lemon and tell them to squeeze it over the top of the soup.
It is possible to prepare a dinner that is low in fat, free of gluten and requires very little effort and just a few minutes of your time. When you put this recipe to use, you’ll give yourself the opportunity to participate in yet another remarkable culinary adventure.
After it has been divided into four separate containers for storage, just put each one in the container that is specifically allotted for it in the refrigerator. You won’t have to stress about finding tasty food for the following four meals of the week, so you won’t have to worry about running out of options.
A detailed manual that walks you through the steps of doing a certain activity:
In a large mixing bowl, the following ingredients should be added and stirred until well combined: olive oil, garlic, oregano, lemon peel, lemon juice, parsley, kosher salt, and black pepper. It is quite essential that these components be brought in at the appropriate times according to the sequence that has been outlined. The resulting mixture is then used as a marinade for chicken once the previous step has been completed. When you’ve finished adding the chicken breasts, put the dish in the refrigerator for at least 10 minutes to chill.
To begin preparing the cucumber tomato sauce, put the chopped onion, tomato, and cucumber in a second, bigger bowl. This step is part of the preparation process.
Take a small bowl and add the following ingredients for the dressing: olive oil, vinegar, lemon juice, oregano, black pepper, and kosher salt. Mix well. Combine all of these ingredients in a bowl using a whisk until they are completely combined. Whisking the components together in a bowl is the best way to combine them.
After the tomatoes, cucumbers, and onions have been mixed with the dressing, the salad is now ready to be served.
After taking the chicken from the marinade, place it on the grill and cook it for ten to twelve minutes over a medium heat setting.
Make zucchini noodles using a spiralizer and sauté them in a large skillet with the remaining tablespoon of olive oil for three to five minutes while the chicken is cooking. This may be done during the time that the chicken is cooking.
If you have some time on your hands while the chicken is cooking in the oven, you may do this task instead. During the time when the chicken is cooking in the oven, you might get a head start on this procedure.
It is important to ensure that each of the four serving plates receives an equal amount of cooked zucchini noodles. After the chicken has been cooked, it can be sliced up and put on top of the zoodles. After the chicken has been cooked, it can be cut up.
Mix the chicken, zoodles, and salads made of tomato and cucumber together in a large bowl. Add the mixture to the bowl with the chicken. The addition of feta cheese and fresh mint to the bowls is recommended, but not required.
The bowls would be improved by the addition of these ingredients. After everyone has finished their bowl of soup, you should give them each a slice of lemon and tell them to squeeze it over the top of the soup.
Greek Chicken Zucchini Noodles
This Creamy Mediterranean Chicken with Zucchini Noodles dish is a low-carb, low-effort, and delicious Greek dinner! Due to the short amount of time required to make it, it is an ideal option for dining late at night.
A steel pan with chicken and zoodles covered in a creamy tomato sauce is shown beside a pepper mill and a red napkin.
This Creamy Mediterranean Chicken with Zucchini Noodles is the perfect comfort food because it is creamy yet light, refreshing but full of huge, strong, high-protein, and low-carb flavors; and it is low in carbohydrates. This dish is so delicious because it is prepared with sun-dried tomatoes, Kalamata olives, and garlic, and it is topped with a rich and creamy sauce that does not include any dairy products.
Every member of the household will like this scrumptious dinner that does not include gluten or dairy and is straightforward to prepare on any night of the week.
In addition, you are free to customize the dish by using any meats, fresh vegetables, or herbs of your own. While it’s unlikely that vegetarian noodles will ever be as light as their typical spaghetti equivalents, they do give you a surge of energy and make it more fun to prepare and consume healthful meals.
Let’s talk about the fresh ingredients that went into making the easy recipe with zucchini.
In order to create Tuscan Creamy Chicken with Zucchini Noodles, you are going to need the following ingredients:
Because it has a high smoke point and doesn’t absorb flavors, the oil that is derived from avocado fruits is often used for frying chicken.
Any neutral oil, such as olive oil, butter, or even vegetable shortening, may be used in place of avocado oil in any recipe that calls for it.
The most notable feature of this establishment is the absence of bones in the chicken breasts. We started by trimming two enormous chicken breasts into smaller pieces and then pan-frying them.
There are many appropriate substitutes, including boneless chicken thighs, ground turkey, or ground chicken.
Use the coarse sea salt and freshly ground black pepper to season the chicken and the sauce to your taste. If you discover that a dish is lacking in flavor, keep in mind that sea salt is wonderful for boosting the tastes of the various components of a meal.
This straightforward meal’s flavor is significantly diminished as a result of the fresh garlic that has been finely diced since the garlic lends a rustic flavor.
You may adjust the amount to suit your personal tastes by either increasing or decreasing it. In lieu of cream, high-fat canned coconut milk is used to produce a sauce that has a creamy consistency.
This is a fantastic alternative to dairy for those who like creamy cuisine but cannot consume dairy due to intolerance, allergy, or personal choice. If you want the sauce to have the right consistency, use only full-fat coconut milk from a can rather than the sort that comes in a carton.
Both sun-dried tomatoes and olives from the Kalamata kind contribute to the distinctively salty flavor that is typical of Tuscan and Mediterranean cuisine. This flavor profile may be traced back to the use of sun-dried tomatoes. A key supporting function for zucchini! These low-carb vegetable noodles would go well with fresh zucchini noodles, which is what we suggest you serve them with.
I use a spiralizer (either a hand-held spiralizer, a julienne peeler, or a spiralizer or spiralizer would work!) to generate the spiralized vegetable threads. This dish has a texture and taste that are very similar to chicken. I use two medium-sized squashes.
On the other hand, if you like a more delicate string, you may make do with just three or four zucchini. Using zucchini that range in size from medium to large yields the best results when using the Paderno spiralizer, at least according to my own experience with the device.
When spiralizing vegetables by hand, the simplest vegetable to start with is zucchini because of its size. Pumpkin noodles and sweet potato noodles are two other possibilities worth considering.
Additional components that are entirely within your control:
You should throw away fresh greens, artichoke hearts, capers, cherry tomatoes, and any other types of vegetables that you do not really like eating. You may also make use of the spaghetti sauce of your choice, pesto, or even fresh basil in its place.
Another one of my go-to toppings for zoodles is freshly squeezed lemon juice. You may add some crushed red pepper to the mix if you like things on the hot side.
This is a great addition to the dish since it helps cut through the richness while also delivering a welcome zing.
Let’s make this dish for a supper that’s minimal in carbs yet still delicious! Pan of chicken prepared in a Mediterranean style, with zoodles and a creamy sauce made with sun-dried tomatoes.
Zoodles are used in the preparation of a creamy Tuscan chicken dish.
In a large saucepan, coat the bottom with avocado oil, then bring the saucepan to a simmer over moderate heat (I recommend using a 12-inch skillet).
After heating the pan, the chicken breast strips should be inserted and stacked in a single layer after they are cooked. Before beginning to cook the chicken, season it with a little bit of salt and pepper. After three minutes of being left alone, the chicken should have a browned appearance.
After adding the chicken, continue to cook the mixture for another three to five minutes, stirring the mixture regularly, or until the chicken gets a nice golden color.
Start by bringing a saucepan of water to a boil, and after it has reached that temperature, add the garlic, coconut milk, sun-dried tomatoes, and olives.
After adding the gluten-free flour, continue boiling the sauce for an additional four minutes while stirring continuously to break up any lumps that may have developed.
This will result in a sauce that is much thicker. The zucchini noodles should be cooked to the desired doneness in a pan covered with as much sauce as will fit while the skillet is on the stove (I do 3-5 minutes for al dente noodles).
Before serving, season the sauce with a pinch of coarse sea salt, add a few drops of fresh lemon juice and grate some fresh Parmesan cheese on top. Get ready, and enjoy every bite! In the event that you have any leftover zucchini noodles, you may store them in the refrigerator in a container that is airtight for up to five days.
In my view, this is an excellent recipe to make with zucchini during the summer, when there is an abundance of zucchini. What an adventure it has been thus far! Because it is both quick and easy to prepare, this recipe for spicy zoodles is one that you can turn to whenever you are in the mood for something fiery.
By doubling or tripling the recipe, you will have enough food to last you through the week without resorting to dining out. This savory and filling low-carb dinner will take you on an enchanted excursion to the Mediterranean region.
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