Chicken breast has become my go-to meat protein after my cardiologist convinced me that giving up red meats would benefit me greatly. He was right... labs are the best they've been in a very long time. White meat is not the easiest to work with as there's just no fat at all, so I'm always looking for new ways to have fun with this nutritious meat.
I was inspired by a recipe in America's Test Kitchen's cookbook Slow Cooker Revolution. Swapping the protein and leaving out the rice along with a few seasoning adjustments made the dish my own, and I'm happy to share this very flavorful creation especially with my diabetic followers. Enjoy!
Ingredients:
- 3/4 lb ground chicken breast
- 1 yellow onion - chopped
- 5 cloves garlic - smashed & minced
- 1 tbsp extra virgin olive oil
- 1 tbsp tomato paste
- 1/4 tsp crushed Aleppo pepper
- 4-5 orange and red bell peppers depending on size
- 1 club roll or hard roll - just the white part from inside
- 1/4 cup whole milk
- 1 small zucchini - cut into 1/4" pieces
- 3/4 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp table salt
- 1/4 tsp black pepper
- 2-3 tbsp minced fresh basil
- shredded Parmesan for final garnish