Margherita Chicken & Zucchini

I tried something new today. I turned my morning routine upside down.

I’m the poster child of routine-following. I do the same thing everyday at the same times:

• 9-10 a.m.: wake up. Immediately grab phone and peruse social media
• 10:30 a.m.: actually get out of bed. Try to write a blog post/watch TV.
• 11 a.m.: start getting ready for work.
• 12:15 p.m.: eat lunch.
• 12:20 p.m.: leave for work

If there’s a kink in that schedule, I fall to pieces.

Not to mention the fact that that’s a LOT of screen time to kickstart my day. It can’t be good. On top of that, I sit and stare at a computer literally all day at work. My eyes must hate me.

So today, I started something different. I woke up, looked at the time on my phone, then got into some workout clothes. I did a quick at home workout (jumping jacks, squats, lunges, crunches, etc.), started a pot of coffee, then took a shower.

Well, before the shower, I laid on the floor and died a little. My body isn’t use to, erm, action.

It was refreshing. Exhilarating. Calming.

I didn’t immediately feel the stress of work, or the world, or life. It’s a nice way to start the day.

I challenge you to put down the phone. Don’t lay in bed scrolling through social media first thing when you wake up. Do something else first thing and THEN do that. You’ll feel a thousand times better.

As for feeling better, this recipe fits the bill. It’s a take on the classic Margherita pizza (you know the one: fresh mozzarella, basil, tomatoes) but with protein and added substance mixed in. Oh yeah, and minus the pizza part. We’re trying to eat healthier around these parts, so no pizza today.

The best part about this dinner: it’s a one-panner. No need to waste your time doing dishes at the end of this meal. The only thing you have to wash is a big skillet. And plates, of course.

P.S.: the only reason there’s green onions in this is because I needed to use them up before they went bad—but hey! It tasted really good with them in there. I know green onions aren’t in classic Margherita pizza—and are rarely used in Italian cooking, for that matter.

Enjoy!

Step-By-Step Instructions

Season chicken with Italian seasoning, garlic powder, salt and pepper. Heat one tablespoon oil in a large oven-proof skillet (I used a cast-iron) over medium-high heat. Add chicken and cook until no longer pink, about 4-5 minutes. Remove chicken to a plate.

Heat remaining olive oil over medium-high heat. Add zucchini, tomatoes and garlic and saute until crisp-tender and tomatoes start to wrinkle, about 3-4 minutes.

Add chicken back to the pan and let everything cook together for another 3-4 minutes. Meanwhile, preheat broiler on your oven.

Lay slices of mozzarella on top of chicken mixture and top with Parmesan and basil. Place skillet under broiler until cheese melts and starts to brown, about 2-3 minutes. Remove from broiler and serve.