Why the title, you ask? Because when I saw the original of this recipe and looked over the ingredient list, I thought…”this sounds really weird. I never would have put those ingredients together.” But the picture was so pretty. So I had to try it…Feeding Mr. Rodgers style! And so I planned a tweak here and a twist there, threw it all together (which seriously came together a lot faster than I ever would have guessed!)…and hoped for the best.
Pulled it out of the oven 40 minutes or so later and it was gorgeous!! Dumped some on top of a steaming pile of quinoa, bit into it, and melted! And get this! I have tried to cook with zucchini before, usually grilled because my mamma raised me eating grilled zucchini and I love it! Well Mr. Rodgers does not share that passion. I figured that out pretty fast. When it comes to cooked zucchini, he is NOT a fan! Well after a few bites of this, a few approving “mmmm’s” and thoughtful moments…he said the words I never thought I would hear coming out of his mouth. “I REALLY like the zucchini in this!” HOLD THE PHONE! This recipe must be something special if it made a believer out of him! 😛
So let’s get down to it! Adapted from myfoodreligion.com!
Here’s what you need:
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1/2 tsp dried mint
- Salt and Pepper to taste
- 1 can coconut milk
- 2 garlic cloves, minced
- 1 can diced tomatoes (I used fire roasted)
- 1 bunch asparagus, rinsed and ends trimmed
- 4 chicken breasts, sliced in half (like tenders)
- 2 Zucchini, sliced into approximately 1 inch thick rounds
- Shredded parmesan cheese, optional
And here’s how you do it: (Really, it’s easy, but looks fancy. If you know me, you know that is my favorite kind of meal!!)
- Preheat your oven to 350 degrees.
- Get everything prepped…sliced and minced and opened and such.
- Lay your cut chicken breasts in a single layer at the bottom of a 9 X 13 (or comparable) baking dish. Crack fresh salt and pepper over the chicken.
- Take your zucchini rounds and lay them in a single layer on top of the chicken, then propped up around the sides if you have enough. Confused? Scroll down to my pictures. Obviously you don’t have to do it exactly how I did…but it sure did turn out purdy!
- Take a large bowl and dump in your two cans (diced tomatoes and coconut milk). Add dried herbs and minced garlic and stir until combined. It will be a faint pink color.
- Dump the mixture over the zucchini/chicken layers.
- Layer the asparagus on top in a single layer.
- Sprinkle with parmesan if you so desire! I did it on half to try it both ways…it was delicious both!!!
- Bake for 35 to 40 minutes, until chicken is cooked (if you want to make sure, you can probably stab a meat thermometer down until it pierces the chicken, and make sure it is at 165*), asparagus is tender, and the rest is bubbly, browned, and delicious looking.
- Serve on top of a pile of hot steaming quinoa and spoon some of the saucy deliciousness over top. Now take a bite and be as amazed and surprised and Mr. Rodgers and I were!! Yaaaaay healthy gorgeous one pan meal wonderfulness!