Blackstone Griddle: Chicken with Zoodles and Roasted Garlic Sauce

Most mothers want to be taken out to lunch or dinner for Mother's Day.  I, however, wanted to cook our meal on my Blackstone Griddle!  

It's always a good idea to get everything prepped and ready to go before you begin to cook.  The French have a lovely term for this:  Mise en place....everything in place.

For this recipe, I had 1 pound of diced chicken tenders, drizzled with olive oil and seasoned with salt, pepper, and about 1 t. of granulated garlic.  The Kinders Roasted Garlic BBQ sauce will be added as a nice drizzle over the dish when plated.  Next up, going clockwise, is one pound of zucchini which has been prepped by cutting it into spirals or zoodles!  These were prepacked by my local Food City and are so convenient.  I drizzled them with olive oil, seasoned like the diced chicken and used tongs to coat.  Eight ounces of sliced white mushrooms, one half of a yellow onion and one half of a red onion, sliced, and about 2 cups of cherry tomatoes, sliced in half lengthwise finished out my ingredients.

I preheated the Blackstone Griddle on high and then sprayed with olive oil spray.  I added the chicken and cooked until it began to brown stirring and tossing frequently, lowering the heat to medium mid-way through the cooking.

When the chicken was cooked through, I turned the heat to low and moved the chicken all the way to one side.

Next, I sprayed the griddle again with olive oil spray and put the onions and mushrooms on the griddle and let them begin to cook.

On the far end of the griddle, I put the zoodles and let them begin to cook out the liquid that zucchini contains.

You don't want mushy vegetables, so when the zucchini, onions, and mushrooms become tender-crisp, combine them and more them to the opposite end of the griddle from the chicken.

One last spray of olive oil and then the tomatoes get their turn to quickly warm.  You don't want them to cook too long and lose their shape.

At this point, you'll want to bring all the vegetables together.

Doesn't that look delicious?

Remove the vegetables from the griddle to one bowl and place the chicken into another.

When you're ready to plate, add a serving to a plate, top with some of the diced chicken, and give a generous drizzle of the roasted garlic sauce over the top.  Serve immediately.

Once again, Kinders scores a win with this great Roasted Garlic Sauce.  This was a delicious Mother's Day Meal!