I so, so hope that you took advantage of the extra hour of sleep last night. We kept Beck up until NINE and then she slept until almost 8, which was a huge win for night one. She has a teeny cold, which is making her extra sleepy, which is kind of perfect for re-doing a sleep pattern. …hurray for my kid being sick?
Let’s get to dinner. What you need to know is that Jay and I, for whatever reason, do not have “regular” meals. Things we eat once a week, things that are US, that kind of thing. Until now. I do not mean to sound dramatic, I need you to understand. This is a new favorite meal that literally is good and healthy enough to be made once per week.
Jay has been eating low carb recently, which means that I’ve been making lots of meals with no carb side dish and eating hunks of bread with my dinner. I find this to be acceptable and delicious. Local butter is usually involved. This dish, though, can allllllmost do without the hunk of bread.
The base is peppers, any kind you like, sliced super thinly to form almost a noodle base. Then we top that with marinara, my favorite kind or any kind that you enjoy. Then THAT is topped with this skillet baked chicken mixture that features ground chicken for speed, cheese for flavor, and spices to round everything out. The chicken mixture is by far the star of this dish, and I have all kinds of ideas for how to use it – probably as a burger or on a sandwich next.
The downside here is that the dish isn’t particularly cute. It looks…like ground white meat chicken, which isn’t the most gorgeous of foods. But trust me when I say that the flavors in this dish are SO good and feel very complex and fancy without a ton of fat, calories, or effort. Promise.