Dinner tonight! Mushroom Smothered Chicken over zoodles and…coodles! Carrots and zucchini “pasta”. 
Guilt free dinners for the win!
“Pasta”:
4 cups Zucchini; spiralized
1 cup Carrot; spiralized
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Chicken:
4 large Chicken Breasts
1 Tablespoon Smoked Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Onion Salt
1 teaspoon Italian Herbs
1 teaspoon Black Pepper
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Gravy:
1 lb Mushrooms; sliced
½ cup Onion; chopped
3 cloves Garlic; minced
4 cups Chicken Broth
1 Tablespoon Xantham Gum
Salt and Pepper to taste
Preheat oven to 400°F.
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Season the chicken and place in a baking dish. Cover with foil and bake for 20 minutes or until the internal temperature reaches 165°F.
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Meanwhile, heat a skillet over medium-high heat and add a drizzle of olive oil. Sauté the mushrooms and onions until tender before adding the garlic. Continue to sauté until fragrant; about 2 minutes.
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Whisk the broth and xantham gum together until dissolved, then pour into the skillet. Continue to whisk until thickened before adding the spiralized zucchini and carrots. Toss to coat, then nestle the chicken over top.
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Enjoy!
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Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 