If you know me, you know I like as few ingredients as possible for my recipes. It’s not that I can’t cook complicated dishes. The truth is I do not like to grocery shop. If I can get in and out of a grocery store in 10 minutes, I consider that a success. In fact, let’s move on, because I’m getting a little anxious thinking about it :D
Because I’m living Keto, I use a lower carb spaghetti sauce called Rao’s. It’s delicious even for non-Keto folks because you can immediately taste the lack of sugar. I didn’t realize how sugary-tasting commercial sauces were until I tried this.
The entire jar has 20 grams of carbs. We’re only using about half a jar here. If you are on Keto, Rao’s is a must-have.
Here’s how simple this dish is!
Chicken Zucchini Marinara
- 1 lb chicken tenderloins
- 3 medium zucchini, sliced thin
- 1/2 jar Rao’s Marinara Sauce
- 1 7oz bag of shredded Mozzarella cheese
- Salt and olive oil
In a large sauté pan, brown the chicken tenderloins in olive oil over medium heat, about 7 minutes or so on each side until cooked. Timing depends on the size / thickness of your tenderloins. Put aside and dice / shred.
Add a little more olive oil and sauté the sliced zucchini (you could zoodle it instead!). Once tender, add the marinara and chicken and stir until mixed. Salt to taste. Evenly sprinkle the cheese on top and simmer on low until cheese has melted. I covered for a short time to keep the heat in for easier melting.
This looked like about 4 servings. But I split it in 3. It makes for great leftovers as well.