The middle of the week is the worst. You are exhausted and you are definitely not in the mood for an extravagant dinner. Personally, I like simple recipes. Less to mess up and less to do! I looked around my kitchen and found chicken breast, zucchini, squash, and arugula and created a simple and very flavorful, healthy dinner for my family.
Four chicken breasts
Two zucchini, thinly cut
Two squash, thinly cut
One bag of arugula
2 tsp garlic powder
1 tsp sea salt
¾tsp ground black pepper
1 tsp paprika
1 tsp red pepper flakes (optional)
1 tsp onion powder
5 tbsp olive oil
What to do?
Transfer chicken in bowl.
Marinate chicken with 1 tsp garlic powder, 1 tsp onion powder, ½tsp salt, ¼tsp ground black pepper, 1 tsp paprika, ½tsp red pepper flakes, and 1 tbsp olive oil. When combined, mix chicken so it is evenly spiced. Cover and let it sit for 30 mins-1 hour.
Marinate veggies with 1 tsp garlic powder, ½tsp red pepper flakes, ½tsp ground black pepper, ½tsp salt, and 1 tbsp olive oil. Mix so spices are evenly distributed.
Prepare pans. I live in an apartment where I do not have access to a grill, so, I bought a pan grill from Ikea! They are about $15. For the veggies, I used a medium-large pan. Add 1 tbsp olive oil to each pan.
Crank heat to medium heat. We want to hear a sizzle when we put the chicken and veggies down!
Start cooking! Lay two-three chicken breasts in the pan at the time to evenly distribute the heat. Pour veggies into pan.
Flip chicken after about 7 minutes. If you want grill marks, DO NOT TOUCH UNTIL THEN!
Lay arugula on serving dish. One the chicken is done, lay the chicken on top of the bed of arugula. When the veggies are done, lay them next to the arugula and chicken.
One quick trick that I do is to slice the chicken breast in half. This will give you more chicken without having to actually use more and it will cook faster!
My family loved this easy and fast dish! We added some balsamic vinegar to make it into a little salad and it tasted amazing.