I’ve got an easy weeknight dinner for you today!
Theme of January: easy, healthy(ish!), stuff that can be prepped ahead, and everything is going to be super tasty (obviously).
Oh, and colorful! Lots of color to get us through the winter.
It’s feeling a little extra dreary right now isn’t it? That January feeling. We made fires all weekend, cozied up and started The Crown, mapped out some work goals, started dreaming up trips for the new year, and took it easy for the most part. It feels good to be back to “normal” (whatever that really means?) and just get back into a routine of some sort.
I’m sure that routine will change with any given week, but having the weekend to chill out and do one final holiday unwind is always necessary for me!
So we’re back in it! And we’re eating zoodles. Even though it may be extra dreary, I know we’re trying to all eat a little better right now.
We eat chicken pretty regularly each week. I try to switch it up every time we make it so we don’t get bored too easily, but one of my favorite ways will always be with a little bit of lemon, garlic and oregano. Simple and versatile!
Throw it on a salad, with a bowl of pasta or roasted veggies, or zoodle your heart out like I did. It’s a good dinner idea for those nights when you’re standing in front of the fridge not totallllly sure what to eat. Squeeze some lemons up, add a healthy glug of wine and garlic to a pan, and season the heck out of that chicken.
Then head over to the couch before you cook up those zoodles and sneak in another episode of The Crown. Obviously we’re not to trying to overcomplicate things in winter.
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ¼ cup dry white wine
- 2 pounds chicken breast
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- Salt and pepper
- 2 lemons
- 4 zucchinis, ends removed and spiralized
- Optional: capers, fresh parsley
- Preheat the oven to 400 degrees F. Lightly spray a small baking dish with oil and set aside.
- In a small saucepan, heat the olive oil over medium heat. Add the garlic and cook for a minute, then add the wine, lemon juice and a teaspoon of the oregano and the red pepper flakes. Transfer the mixture to the prepared baking dish.
- Season the chicken breasts with the remaining oregano and salt and pepper. Add the chicken breasts to the baking dish, add a few slices of lemon around. Cover the dish and bake 30-35 minutes, until the chicken is cooked through all the way.
- When the chicken is done, heat a large skillet over medium heat. Add a tablespoon of olive oil, then add the zucchini noodles to the pan. Season well with salt and a little bit of pepper and cook for 1-2 minutes. I like my zoodles to have a crunch on them so I don't like cooking them for too long!
- Arrange zoodles on a large platter and place chicken breasts over top. If desired, pour a little bit of the leftover lemon juice mixture from the baking dish over top. Season with a pinch of salt, pepper, and red pepper flakes, and fresh parsley and capers (if desired) and enjoy immediately!