One Pan Persian-Spiced Chicken

I love one pan dinners. They are especially great on weeknights when you just want to make and eat supper and not have to spend a lot of time cleaning up afterwards. This is where parchment paper comes in, just line your baking sheet and throw away the mess! Usually just a simple light wash and rinse of your pan is all you need for clean up. You can make this recipe for just two people, or a family. I have given the amounts for 4 people, but you can adjust them to suit your needs. If it’s just you, make enough for two,  and you have leftovers for lunch the next day.

This is spice rubbed chicken breasts, along with spiralized vegetables, so it cooks quickly too! Of course, you don’t have to use spiralized vegetables. I just love them, making noodles with your vege’s just changed the whole dynamic of your meals. Use any vegetable you like, or a mixture.  I would suggest butternut squash, turnip, rutabaga, sweet potato, potato, or carrots. This is a great way to use up bits and pieces of vege’s in your fridge. I do love zucchini and summer squash noodles, but not for this dish. This requires too long cooking and they’ll just turn to mush.

Another fast meal tip, spiralize your vegetables on Sunday and get them ready for the week. This way you literally have almost all of your prep work done. If you don’t have a spiralizer, most grocery stores sell spiralized vegetables in the produce section.

If you want to use a different protein, or make it vegetarian, you could use cut up pork or beef, meatballs or tofu, or chick peas. Use my recipe for Kofta, or Korean meatballs. Just adjust the cooking times. After you make this once, you’ll be able to come up with all sorts of variations! In the mood for Mexican flavors? Use spiralized jicama or chayote squash and taco seasoning. Serve with guacamole or sliced avocado, and salsa.