Even though this is a summer recipe, I am starting to think about big pots of soup and slow cooker recipes for fall. (Have you also noticed that your Pinterest page is starting to fill up with recipes for stews and pumpkin spiced lattes?!) Being a teacher, September is the busiest month of the year for me. The transition from summer lazy mornings with coffee to waking up at 5:30 AM to get to the gym then to work is always a bit of an adjustment. I teach kindergarten and until I get back into the swing of things, the kids tend to suck all of the energy out of me by 3:15! September is crazy but it’s also one of my favourite months. Meeting my new students and families is always exciting and I work with an incredible staff so I look forward to going back to see everyone. During the last few weeks of August, I usually start doing some meal planning and prep to help take the pressure off those first few weeks.
I wanted to try something new so here’s my idea: I plan on posting a whole bunch of recipes at the end of August and the first few weeks of September with a back to school theme and I need your help! If you have an awesome recipe that you want to share, I would love to work with you and you can be a feature blogger! It can be soup, a baking treat that is easy for lunches, a favourite salad that is simple to take on the go… anything! You can contact me here and we can chat about your recipe and figure out the details. I can’t wait to hear from you!
Now onto this recipe:
My mom and dad stopped by last week and brought the biggest garden haul ever. Zucchinis, herbs, potatoes, peas, beans, yellow and red beets, onions kale and some baking treats (that are long gone) filled our fridge and I was excited to see what I could cook up with all that good stuff. I started with zoodles and I just kept adding vegetables and this is what I came up with! It was so fresh and delicious that I wish that I doubled the recipe so I would’ve had leftovers the next day!
1 tbsp. extra virgin olive oil
1 yellow zucchini
1 white onion, diced
2 cloves garlic, minced
1 cup peas (fresh is best, but frozen works too)
1 big handful of kale, de-stemmed and torn into small pieces
1 tbsp. lemon zest
2 chicken breasts
1 tbsp. oregano
1 tbsp. lemon pepper seasoning
1/2 cup parmigiano reggiano cheese, grated
Salt and pepper to taste
Pre-heat barbecue to medium heat. Season chicken with salt and pepper, oregano and lemon pepper seasoning. Place on direct heat for 5 minutes and flip, cooking for 5 minutes on the other side. Check internal temperature and remove from grill when cooked.
Spiralize zucchini and set aside.
In a large frying pan, heat olive oil. Add onion and stir until soft. Add garlic and cook for 2-3 minutes. Stir in zucchini noodles and sauté for 3 minutes or until soft. Add in peas lemon zest and kale and stir until kale has wilted. Stir in parmesan, and taste. Add salt and pepper to your liking. Place zoodle mixture on a plate and top with chicken breast. Serve immediately.