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One-Pot Chicken Parmesan & Zucchini Noodles
This delicious one-pot meal contains only 5 ingredients and comes together in just 20 minutes!
Ingredients
- 12 oz. (350 g) chicken tenderloins
- Salt and pepper
- 4 medium zucchini
- 1 cup (250 mL) marinara sauce (see cook's tip)
- 2 oz. (60 g) fresh Parmesan cheese
- ¾ cup (175 mL) gluten-free croutons or crackers
Directions
- Season both sides of the chicken with salt and pepper and place it in the Rockcrok® Everyday Pan. Microwave, covered, on HIGH for 4–5 minutes, or until the internal temperature reaches 165°F (74°C).
- Spiralize the zucchini using the fettuccine blade on the Veggie Spiralizer or grate into long strips with the Veggie Strip Maker. Place the zucchini noodles in a bowl and use paper towels to press out excess liquid.
- Remove the chicken from the microwave and chop with the Salad Chopper.
- Add the zucchini noodles and sauce to the pan and stir to combine. Microwave, covered, on HIGH for 5–6 minutes, or until the zucchini is softened.
- Grate the cheese with the Microplane® Adjustable Fine Grater. Place the croutons in the Manual Food Processor and process until very finely chopped.
- Preheat the broiler. Place the pan 2–4" (5–10 cm) from the heating element. Remove the pan from the microwave and stir in half of the cheese. Top with the remaining cheese and crouton crumbs.
- Broil, uncovered, for 1–2 minutes, or until the crumbs are browned.
Yield:
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 240, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 60 mg, Sodium 560 mg, Carbohydrate 18 g, Fiber 3 g, Sugars 8 g, Protein 28 g
Cook's Tips:
Want to make your own marinara sauce instead? Use ½ can (28 oz./796 g) of crushed tomatoes, 3 pressed garlic cloves, ¼ tsp (1 mL) of dried basil leaves, ¼ tsp (1 mL) of dried oregano leaves, and ½ tsp (2 mL) of salt. Add all the ingredients to the pan as directed in step 4.
