Adding spiralized veggies amps up the volume of any meal. It makes it more colorful, adds nutrients and vitamins, and adds more heartiness while still keeping the meal light.
Case in point: today’s recipe, made from my friend Lexi’s new cookbook (based off her popular healthy food blog): Lexis Clean Kitchen.
I love mushrooms. My grandfather makes the best mushrooms – they’re basically smothered in olive oil and seasoned very simply with garlic, salt, and pepper. They’re simmered on the stove and always a welcome veggie at the table.
My mother makes mushrooms well too, especially at Thanksgiving – they’re always the first to go at the table.
Unfortunately, my husband does not like mushrooms. It’s a bummer, because a lot of great meals (like this Chicken in Mushroom Sauce) are made with mushrooms! Pizza with mushrooms – how good!
Actually, funny story, on our first date, we had dinner and when we were ordering appetizers, I was rooting for this stuffed portobello mushroom. He said, “Ya, let’s get it!” without telling me that he didn’t like mushrooms. Later on in our relationship, he confessed! He had eaten that mushroom just to make me happy (I guess I really wanted that mushroom that night!)
I love this dish, because it’s all cooked in one-pan, so the juices from the chicken really flavor the mushrooms. It’s earthy, robust, and paired perfectly with butternut squash noodles, which add a little sweetness and the opportunity to soak up those delicious flavors.
The chicken is lighted dusted in arrowroot powder, so it gives the chicken a nice texture, kind of like a milanese. It feels like a fancy meal, but it comes together quickly in a pan and serves beautifully!
While her original recipe in the Lexis Clean Kitchen cookbook doesn’t call for the butternut squash noodles, they were an easy add! I really recommend her cookbook – it’s full of over 150 recipes that are primarily Paleo-friendly. There’s plenty of creative inspiration in this book!