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Skillet Zucchini and Chicken Marinara
with cauliflower 'couscous'

Active: 40 Total: 40

This easy Italian-inspired meal is a paleo-friendly take on chicken parmesan. 



Cauliflower Couscous:
  • Cauliflower - 1 lb , florets
  • Butter - 1 Tbsp
Skillet Zucchini and Chicken Marinara:
  • Zucchini - 1 lb , cubed
  • Garlic - 2 cloves , chopped
  • Basil - 8 leaves , chiffonade
  • Oil, cooking - 2 Tbsp + 2 Tbsp
  • Chicken tenders - 1 1/2 lbs (sub boneless, skinless chicken breasts, sliced into strips)
  • Marinara sauce, use your favorite store-bought - 2 cups


  1. Cauliflower 'couscous' - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  2. Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Basil - Chiffonade basil.

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  1. Heat a large skillet with first portion of oil over medium heat. Add chicken tenders and sear on both sides until just cooked through, 5 to 6 minutes total. Season chicken on both sides with some salt and pepper as it cooks. 

  2. Set chicken aside on a plate and return skillet to heat. Add second portion of oil and then zucchini to heated oil. Saute zucchini until very tender, 6 to 8 minutes. Add garlic and some salt and saute for 1 minute more. 

  3. Pour marinara over zucchini. Nestle chicken in the marinara and simmer everything together for 2 to 3 minutes to let the flavors develop. 

  4. If cauliflower couscous was made ahead, reheat in the microwave.

  5. Serve chicken and sauce over cauliflower couscous. Top with basil. Enjoy!



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