I get it. Kids don’t like to eat their vegetables. Mine act like I’m asking them to eat dirt anytime dinner is served with a veg. I find, however, that if the vegetables are covered in something yummy, say a cream sauce, then they are more likely to give it a try. Its why this recipe for Creamy Chicken and Broccoli is so great. The creamy sauce not only makes the chicken taste divine but it also gives the broccoli enough flavor your kids may actually eat it!
Another great thing about this recipe is the fact that you get all the creaminess that makes chicken taste so good but its fast and easy without having to use garbage ingredients that you find in most ‘cream of’ soups. In fact, I’m willing to bet you won’t miss it at all because of how awesome this tastes. You replace the canned soup with wholesome stuff like cream, butter, chicken broth and spices. And don’t worry about messing up the sauce. Its practically foolproof. You throw it in, you let it simmer for a few minutes and wha-la! Dinner is served.
Your mouth not watering yet? How about some pizza instead? My No Carb Dish Pizza is sure to please even the pickiest eaters!
Simple. Easy. Tasty. Sound familiar? It should since that’s practically the name of my blog. It’s the whole reason I started it. I wanted to follow a low carb lifestyle and I needed recipes that not only tasted good but were quick to make. I belonged to an immensely supportive group on Facebook for people following the South Beach Diet as described in Dr. Agaston’s original books. Pamela Bongers had a brilliant recipe that I loved. The adaption of her one skillet dinner, Lemon Chicken Zucchini Skillet, follows all these principles. It takes less than 30 minutes to make. The ingredients are simple and easy to throw together. And it tastes amazing!
The secret ingredients to this dish’s amazingness are the lemon and the butter. You sauté the zucchini, onions and garlic in the butter and it gives that sweet savory flavor you crave at dinnertime. Then you throw in a little fresh lemon juice and lemon zest and it gives it a zippy fresh flavor that rounds out the meal. Your family will wonder why you don’t make it more often.
Depending on the type of low carb lifestyle you follow, like paleo, keto or some of the others, some really good sides for this could be cooked brown rice or a simple garden salad. I’ll tell you I thought I was in heaven when I added some Italian dressing to the salad. It complimented this lemon dish so well!
In the mood for something a little more hands off? Try my recipe for Chicken Vegetable Soup! You chop everything up, throw it in the pot and let it simmer and you’re good to go.
Lemon Chicken Zucchini Skillet
A zesty savory chicken dish that is fast and easy!
What’s better wafting through the kitchen than the smell of a savory chicken vegetable soup? Probably nothing. Which is why I love this recipe. This is based on Weight Watchers old school version of the Zero Point Soup. But we’re low carb-er’s, right? We don’t have to worry about point following. Plus, you are adding in some low-fat protein with the addition of the chicken that helps you feel full and satisfied.
There is one other bonus to this recipe. The soup freezes wonderfully! I might even argue that it tastes better after being nuked in the microwave. But you can judge for yourself! So make a huge batch – double the recipe – and separate into freezer safe containers and you’ll always have that last minute lunch or dinner ready as soon as it gets out of the microwave.
Chicken Vegetable Soup
A easy, savory soup that is low in carbs but very filling! Freezes like a breeze!
In soup pot, spray with non-stick cooking spray. Saute chicken and garlic until done through and garlic fragrent.
Add chicken stock and tomato sauce to pot and mix until combined. Add the rest of the spices and vegetables and bring to boil. Reduce to low heat and simmer for about 30 minutes or until vegetables are tender.
For South Beach/Atkins Phase 1 and Keto, omit the carrots.