Dairy-Free Pizza Chicken Skillet

My eight-and-a-half-year -old is currently boycotting chicken. Unless it’s in the form of a nugget or a patty, he’s not touching the stuff. I’ve been trying to prepare it in different ways that he might like, and this was one dish that he actually gobbled right up. When I told him it was “pizza chicken” he perked right up. “Chicken that tastes like pizza? I’m in.” Nothing groundbreaking here, but if it works for my kiddo, maybe it will work for yours too! (Note: This tastes great without cheese, but feel free to toss some of your favorite dairy-free shreds over the top.)

Dairy-Free Pizza Chicken Skillet

serves 4

1 lb chicken tenderloins
24 oz marinara
3 cloves garlic, peeled and smashed
a sprinkle of dried oregano
1/4 cup diced pepperoni (this one is my favorite)
1 tablespoon olive oil
1/4 cup diced onion
1/4 cup diced green bell pepper
salt & pepper to taste

Heat the oil in a large, deep skillet over medium heat. Cook your onion and green pepper for about 5 minutes, or until the onions are soft and translucent. Push your vegetables to the sides of the pan to make room for the chicken. Season your chicken with salt and pepper on both sides, and brown in the oil. When both sides are lightly browned, add your garlic and oregano and stir for one minute. Add your marinara and lower the heat to low. Stir in your pepperoni, and continue to cook over low heat for about 20 minutes. Season with salt and pepper if needed.

For low-carb options, serve with a side of vegetables or spaghetti squash. This is also great served with mashed potatoes, pasta, rice, or a big piece of crusty bread.