We’ve all been there- you’re craving something tasty, but nothing too unhealthy to make you feel like you’ve gained 10 pounds. You want something home cooked, but nothing that will take four hours to make or involve serious skill. The answer to your hunger? Zoodles. Zoodles: otherwise known as spiralized zucchini, are taking over the foodie world. Zucchini noodles, get it? Okay moving on… they’re a fresh, veggie alternative to pasta, that when sautéed and prepared accordingly, can be seriously tasty.
Now I know some of you are already reading this post thinking “I don’t have a clue how to spiralize a zucchini, nor do I want to take the time to do so”. Well, friend, you don’t have to, because you can buy zoodles. Whole Foods (and Heinens if you’re in the CLE/CHI area) sells pre-packaged fresh zoodles in their prepared produce section. (Look for green squiggly noodles) I’d bet if you ventured into your local grocery store, chances are you’d find some zoodles. So, without further adieu, let’s get to making some chicken parmesan and spicy zoodles. Gluten free, of course!Ingredients:
For the chicken:
1 Package Chicken (breasts sliced in half to make thin or tenders)
1/2 cup Gluten-free Panko Breadcrumbs (I like Ian’s)
1/2 cup Parmasean Cheese
3/4 cup Gluten-free Flour (any brand will do)
3 eggs
1 Tablespoon Garlic Powder
1 Tablespoon Italian Seasoning
For the Zoodles:
1 package zoodles or 2 zucchinis spiralized at home
1 Tablespoon Olive Oil
Salt/Pepper
Spicy Arrabbiata Sauce (I use Rao’s)
Parmesan Cheese (for topping)
Directions: Preheat oven to 425 degrees. Throw your zoodles into a bowl and salt heavily. (This helps suck out the moisture so that we don’t end up with a mushy sopping mess later on.) Set up your dipping stations in three containers: Flour in one whisked eggs in another, and panko, parmesan cheese, garlic powder and Italian seasoning in a third.
Wash your hands! Then take your chicken through each station, coating each piece thoroughly in flour on both sides, dunking in egg, and coating in panko mix. Place pieces about an inch apart onto a baking sheet covered in foil and sprayed with cooking spray.
Once you’re done with your chicken, you might notice your fingers have taken on some extra coating themselves. This is not only totally normal, but in my opinion, hilarious.
Spray the tops of the chicken with additional cooking spray and pop into the oven for 20-25 minutes total, flipping the chicken half way through to make sure both sides get nice and golden. While the chicken is baking, turn your attention to the zoodles. By now your zoodles should have released a good amount of water, so rinse them off and let them hang out in the colander while you heat a skillet with a tablespoon of olive oil.
Once your skillet is nice an hot, toss the zoodles in and give them some salt and pepper! Sauté for about 10 minutes, and then place back into the colander. Any extra water will drain now to ensure a tasty end result.
Once your chicken is done and out of the oven, take your Arrabbiata sauce and place into the skillet with the heat off. Toss the zoodles back into the skillet and warm in the sauce (low heat will do).
Your chicken should be GBD and ready to roll. Once you’ve sauced the noodles, plate immediately, and dig in!
I topped mine with a little more parmesan cheese to seal the deal. Need extra spice? Red hot pepper flake in the panko mix, or sprinkled on top will do the trick.
Tasty- healthy- easy! My three requirements for any week night meal. As always- if you don’t subscribe to my blog- please do, it’s free! All you have to do is submit your email in the subscription box and you’ll get my posts sent directly to your inbox!
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