Dinner is an ongoing thing at my house. I am still trying to figure this out. WHY MUST THEY EAT EVERY SINGLE NIGHT? The struggle is real.
Trying to find something healthy that everyone will eat is an even greater struggle. Chicken is a fairly safe bet, most of the time. As long as I can serve it one way for some of my family and another way for the rest of my family. This recipe does just that.
For those with a more developed palate, serve the chicken on a bed of zucchini (spiraled or sliced in rounds and sautéed). The tangy yogurt sauce adds just the right amount of flair without overpowering the dish. Think of it as a fresh spin on chicken Alfredo. But if some of your people aren’t really into that and resolutely turn up noses, serve their chicken with a banana and a healthy side of Ketchup. Boom. Everyone wins. Enjoy!
SALT AND PEPPER CHICKEN THIGHS WITH YOGURT SAUCE
6-8 boneless skinless chicken thighs
4-5 small zucchini (Or roughly 4-5 cups)
Plain organic greek yogurt
2 tablespoons butter
In a large skillet on medium-high heat, melt butter and coat the bottom of the pan. Add the chicken thighs and salt and pepper generously. Cover and cook until browned, then flip and repeat until the other side is browned. Remove from pan and set aside.
Slice rounds or spiralized zucchini and toss into the same pan using the chicken juices to cook the zucchini. Salt and pepper lightly and cook until no longer crunchy but still firm. remove from pan being carful to retain all of the juices. I ran my cooked zucchini through a pasta colander and then returned the extra juice back to the pan. It will serve as the base for the yogurt sauce.
Once the zucchini is removed from the pan and set aside, add greek yogurt to the juice, 1/2 cup at a time until it is the desired consistency. Anywhere from 1-2 cups total, depending on how your preference and the quality of liquids you have from the chicken and zucchini. Use a whisk to incorporate the yogurt but keep the pan on very low heat so as not to separate the yogurt from overheating.
Serve chicken on a bed of zucchini with yogurt sauce spooned generously overtop.