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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. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

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Prep

  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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Make

  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!

Nutrition Facts

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