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If you’ve been following this column for a while, it’s no news to you that “Thyme for Dinner” is not the place to visit for food styling inspo 🙂 The simple, uniform table setting resembles more of the everyday kitchen table you sit down at evening after evening than a magazine-worthy dinner spread. And that’s exactly the point of this column: it’s here to help you make healthy dinner a doable, simple part of your life. This recipe is not only a favorite in our house, but it’s actually the only chicken dinner one of my kids likes. The best part is that the zucchini hides beautifully inside, upping the nutrient content of this all-around hearty dinner. This dish goes great with brown rice as the grain.
1 onion, diced
2 tablespoons Gefen Olive Oil
4 medium-sized zucchini
2 cans tomato sauce (I use Gefen)
1 pound ground chicken
salt
pepper
garlic powder
onion powder
In a four-quart pot, sauté onion in oil on low-medium heat for about 10 minutes.
Meanwhile, use a julienne peeler or spiralizer to slice the zucchini into thin, spaghetti-like strips. Add to pot and continue sautéing for an additional 10 minutes, until zucchini is limp.
Then, add chicken. Turn up the heat slightly and cook for 10 minutes. Use a spoon to break apart the large chicken chunks.
Add spices and tomato sauce and cook for an additional 10 minutes, or until ready to serve.
If you would like to use some zucchini for green garnish, set aside a tablespoonful before adding chicken.
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