I decided to whip up something tasty for lunch today, after running errands this morning. I wasn’t so much hungry as the chef in me craved to be creative, so I had to oblige. I took a look in the refrigerator and came up with this splendid dish:
White Balsamic Rosemary Chicken with Zoodles.
1 pkg of Organic Boneless Chicken Thighs
Salt & Pepper to taste
3 Garlic cloves, peeled & minced
1/4 cup Yellow Onion, diced
3 TBS Olive oil
1 sprig of fresh Rosemary
5-6 TBS Lemon White Balsamic Vinegar
1 TBS Ghee
1 tsp. Thyme
1 tsp. Garlic powder
2-3 Large Organic Zucchini squash, sliced into zucchini noodles
In a large skillet, add oil, garlic, onions and rosemary sprig and cook on med low heat. Cook till onions are translucent. While the onion mixture in cooking, salt & pepper each side of the chicken thighs. Place chicken on hot grill, about 4 minutes on each side. Take chicken off grill and add to onion mixture. Add 3 TBS of vinegar to skillet and toss with chicken. Turn heat up to med high and cook each side of the chicken till browned. Remove chicken from pan and set aside. Add ghee, thyme, garlic powder and remaining vinegar to pan and whisk brown sticky pieces are blended with liquid. Add zucchini noodles and toss well. Let noodles cook slightly in sauce about 5-8 minutes. Serve chicken on top of hot noodles. Enjoy! Serves 4