Savory Dinner Bake isn’t just savory; it’s also extremely healthy, using low-fat and hearty ingredients to make sure each bite is as nourishing as it is delicious! The chicken is fabulously tender and juicy, with plenty of filling zucchini spirals and beefy mushrooms in a rich cashew butter sauce. Crunchy walnuts and melty vegan cheese on top really help Savory Dinner Bake live up to its name. Who says healthy dishes can’t be amazing? They definitely haven’t tried this yet!
Ingredients
- 2 chicken breasts, boneless and skinless
- salt, to taste
- pepper, to taste
- 2 tablespoons avocado oil
- 1/2 small yellow onion, chopped
- 16 ounces mushrooms, sliced
- 2 zucchinis, spiralized into noodles
- 1 teaspoon garlic powder
- 1/2 cup cashew butter
- 3/4 cup unsweetened almond milk
- 1/4 cup vegan cheese, of your choice, grated
- 1 tablespoon walnuts, optional, crushed
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Season the chicken breasts with the salt and the pepper.
Step 3 –Place the chicken breasts on a baking sheet and bake until they reach an internal temperature of 165 degrees F, about 30 minutes.
Step 4 –In a cast-iron or ovenproof skillet over medium-high heat, heat the avocado oil.
Step 5 –Add the onion and the mushrooms to the hot oil and cook until the mushrooms begin to soften and brown, about 7-10 minutes.
Step 6 –Add the zucchini spirals and cook until softened, about 5-7 minutes.
Step 7 –In a separate bowl, add the garlic powder, the cashew butter, the almond milk, the salt, and the pepper and mix until creamy and smooth.
Step 8 –Transfer the chicken from the oven, making sure to leave the oven on.
Step 9 –Chop the chicken into cubes.
Step 10 –Add the chicken cubes to the skillet with the zucchini mixture.
Step 11 –Pour the cashew butter sauce over the chicken-veggie mixture in the skillet and mix until everything is coated evenly.
Step 12 –Top the chicken mixture with the vegan cheese and the walnuts.
Step 13 –Bake until the cheese is melty, about 10 minutes.
Step 14 –Serve hot.
