SKILLET LEMON CHICKEN AND ZUCCHINI
INGREDIENTS
- 1 tablespoon olive oil
- 1 ½ pounds boneless chicken breast or thighs
- Salt, pepper, and garlic powder
- 3 small zucchini (about 1 pound total)
- 2 tablespoons fresh lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon dried basil
- ¼ teaspoon dried oregano
- ½ cup shredded Parmesan cheese (skip for dairy free)
- Fresh parsley or basil, chopped (optional)
INSTRUCTIONS
- Pat the chicken dry and cut into bite-size pieces. Toss with a couple pinches of salt, pepper and garlic powder. Chop the zucchini (discarding end with the stem) into 1/2-inch pieces. Set aside.
- Heat the oil in a 12-inch nonstick skillet over medium heat until hot and rippling. Add the chicken pieces in a single layer. Let them cook WITHOUT STIRRING for 2-3 minutes until golden on one side. Flip and cook for another 2-3 minutes until cooked through. Remove to a plate reserving as much oil/liquid in the pan as possible.
- Return the skillet to medium heat and add the zucchini in a single layer. Again, let the zucchini cook WITHOUT STIRRING (to maximize that golden color) for 1-2 minutes. Flip or stir and continue cooking for another minute or two until the zucchini is tender (but not mushy – don't over cook).
- Add the chicken back to the skillet and add the lemon juice, soy sauce, basil, and oregano. Stir to combine.
- Increase the heat to medium high and cook until sizzling and the liquid thickens just a bit, 1-2 minutes.
- Sprinkle with parmesan cheese (if using) and fresh herbs, if using. Season to taste with additional salt and pepper, if needed.
Source: Mel's Kitchen Cafe
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