This is the perfect summer chicken recipe for a a few reasons- first of all, the flavors in this dish are so light and fresh. Second, I feel like slow cooker meals get a lot of attention in the winter, but I love the ease of just throwing things in the crockpot so I can go out and enjoy my summer days. We have a rule that we can't leave the house if the oven or fire is on, so the slow cooker is my only way to multitask cooking dinner while also going out and living my life.
Nutrition wise, this dish awesome too. Chicken
is a great source of protein. Chicken helps optimize your fertility by helping your body produce progesterone. Progesterone thickens the uterine lining and builds up the placenta to support pregnancy. It also improves mood by regulating your immune system and soothing anxiety - it’s like the body’s natural chill pill. Low progesterone levels can increase the risk of anxiety, depression, insomnia and miscarriages, so adequate protein intake is a must for optimal fertility and hormone balance!
Tomatoes contain lycopene which is an antioxidant that supports the immune system and reduces the risk of inflammation, which plays a role in a number of chronic conditions, including PCOS, endometriosis, autoimmune diseases, and more. The fiber content in tomatoes also promotes good digestive health and regular bowel movements.
Zucchini also contains high levels of fiber, which helps stabilize blood sugar levels and increase the production of satiety hormones so you feel fuller for longer.
This dish is so simple and flavorful, so nutrient dense, and it got rave reviews by my family and friends when I tested it.
2 Tbsp olive oil
3 cloves of garlic, minced
1 and 1/2 cups cherry tomatoes (I used red and yellow ones)
1 tsp salt
½ tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/4 cup almond milk (or milk of your choice)
1 tsp arrowroot starch
Handful of fresh basil, cut into thin strips
2 medium zucchini, spiralized
1 kg or 2 lbs full chicken breasts
Season the chicken with salt and pepper.
Place in a crockpot on the high temperature setting.
In a frying pan heat olive oil and sauté the minced garlic for 3-5 minutes.
Add the tomatoes, stir until they start to shrivel and become fragrant.
Add in the salt, pepper, garlic and onion powder and stir to combine.
Add in the almond milk, then the arrowroot starch, and stir until the liquid reduces a bit.
Turn off the flame and add the finely sliced basil and to the frying pan.
Pour the tomato sauce over the chicken and cook on high for about 2 hours.
Use a spiralizer or julienne peeler to create the zucchini noodles.
When the chicken is just about done, heat a pan with olive oil and sauté the zucchini noodles until they're just cooked, about 3-4 minutes. Don't cook them any more than this or they'll start to release their water content and the zoodles will be soggy.
Season the zoodles with salt and pepper.
Serve the chicken over the zoodles and top with some more fresh basil.