Creole Zucchini Chicken
Many of the dishes I make have a low amount of carbs. I have jumped on the keto train and found my blood sugar is much more stable (I have Type 1 diabetes). You can enjoy this light meal for a make-ahead lunch like I do for a main course
Ingredients
- 3 small zucchini
- 1 red or yellow bell pepper coarsely chopped
- ½ onion thinly sliced lengthwise
- 1 tsp creole seasoning
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp dried thyme
- 2 tbsp olive oil divided
- 2 large chicken breasts thawed
Instructions
- Cut the zucchini length-wise and then chop into half moon pieces. Slice onion and pepper and add to zucchini. Toss with 1 tbsp of olive oil and the creole, thyme, salt, and pepper.
- Thaw chicken and cut length-wise to create four equal, thin pieces. Drizzle the chicken with olive oil and gently sprinkle salt and pepper on both sides.
- Preheat oven to 450 and place a piece of parchment paper on a large oven-safe sheet pan. Place vegetables on one side of the pan and the chicken on the other side. Be careful not to have them touch. Heat for 20 minutes until chicken is done. Cut the chicken into strips or cubes and mix with the vegetables. These can be served for dinner or put in an air tight container and used for make-ahead lunches.
