I’ve decided to try a few new things with my eating habits. Part of this change was spurred by discovering the documentary section of Netflix and bingeing on food documentaries all weekend long (pardon the pun). Part of it comes from feeling not so great physically and *ahem, digestively lately. The rest was brought on by a personal stagnation I’ve been trapped in for a while, and I figure that the only way out is through small changes (mincrements!) Despite so many things going on in my life that are beyond my control, what I eat is something that can easily take charge of, so I’m starting here.
I’m a pretty healthy eater in general, but I am starting to take stock of my sugar intake in things other than desserts. Meals like this baked chicken parmesan over zucchini noodles are pretty standard in my house during the week, but I need to keep the trend going through the weekends instead of turning to packaged foods or take out that is chock full of hidden sugars.
I’m also trying intermittent fasting which is where you can eat for 8 hours during a day, then you don’t eat for 16 hours to allow your body to process and fully digest all the food you’ve eaten.
We’ll see how it all goes. More than anything I’m just looking for forward progress. I’m not talking about weight loss or anything like that. I’m talking about feeling dissatisfied in my everyday life, and finding small ways to move forward. What’s that saying? If you keep doing the same things, you’ll get the same results?
Something like that.
Well it’s time for a new phase of Betsylife. Starting with chicken parmesan and zoodles.
- 2 tablespoons olive oil, divided
- 1 tablespoon chopped
- fresh thyme
- 6 garlic cloves, thinly sliced and divided
- 1 shallot, thinly sliced
- 1 pound heirloom tomatoes, chopped
- ½ cup dry white wine
- ½ teaspoon kosher salt, divided
- ½ teaspoon black pepper
- 2 eggs, lightly beaten
- 4 (4-ounce) skinless, boneless chicken breast cutlets
- ½ cup whole-wheat panko
- 1 teaspoon garlic powder
- Cooking spray
- 4 medium zucchini
- 2 ounces fresh mozzarella cheese, very thinly sliced
- ½ cup torn basil leaves, divided
- Preheat oven to 425°.
- Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, ¼ teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half.
- Combine panko and garlic powder. Dip cutlets in eggs and dredge in panko mixture. Place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425° for 12 minutes or until done.
- Using a julienne peeler, or a spiralizer, peel zucchini lengthwise into noodles or thin strips.
- Preheat broiler to high. Top each cutlet evenly with mozzarella. Broil 2 minutes or until cheese is bubbly.
- Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat. Toss with sauce, remaining ¼ teaspoon salt, and half of basil.
- Arrange ¾ cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.
Recipe adapted from Cooking Light