A great way to turn your Winter veggies into comfort food, is by preparing it as a bake such as this yummy chicken zoodle bake, oozing with creamy, garlicky goodness…
My kids have been going through a bit of a rough patch lately where vegetables, or pretty much any food, is concerned.
They’ve literally been living on yoghurt, nuts and ‘droëwors’, which is not that bad, I suppose, but come on!
So I’ve been doubly frustrated, because I make the food and then they won’t eat it, plus they’re not getting in their veggies.
This is where I’m a bit of a control-freak and perhaps slightly OCD, but I really expect my children to eat healthy food. And as a healthy-lifestyle-foodie, you can see why this irks me so much? Plus, it’s not like I ever give them anything bland and gross to eat!! But, I guess, kids will be kids…?!
Bottom line with the Chicken Zoodle Bake, they loved this dish!!
No jokes – they each polished off an entire skillet and not just because they were starving – which I suspect they might have been – but they also said it was delicious! Ha – take that!
Chicken Zoodle Bake – 1; Kids – 0
You can make this as 1 large individual chicken zoodle bake, or prepare it in individual skillets or ramekins…
A great make-ahead dish to simply reheat before serving.
Servings: 6
You will need:
6 medium zucchini, ‘zoodled’ or approx 400 g zoodles
handful of fresh thyme
8 cloves of garlic
100 g salted butter
1 cup cream
2 cups chopped, cooked chicken
salt
If you’re making 1 large dish, simply place everything into a medium roasting dish, making sure to distribute all the ingredients evenly. {Cut the butter into chunks and dot all over.}
Season with salt and bake at 160C for 90 minutes.
If you’re making individual dishes, divide the ingredients between the dishes, season and bake for about an hour at 160C.
Your chicken zoodle bake is ready as soon as it’s golden and everything is tender and mingled into yumminess.
Go on – give it a bash and let me know if it got the thumbs-up from your family! x
