Hey there, friends!
I’ve got a super tasty recipe for you today!
It’s my go-to dish: garlic chicken and zucchini.
This meal is packed with flavor and takes just minutes to whip up.
Perfect for a busy weeknight or when you want something delicious and healthy.
Trust me, your taste buds will thank you! Let’s dive in!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Ingredients
For the chicken:
- 1 tsp crushed fennel seed
- 2 boneless chicken breasts (about 1.5 lbs, cut into 1-inch pieces)
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1/2 tsp salt (fine sea salt preferred for even seasoning)
- 1 tsp ground cumin (adds warmth and earthiness)
- 1 tsp ground ginger
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tbsp olive oil
- 1 tsp chicken bouillon
- 2 tsp garlic powder
For the zucchini and pan sauce:
- 2 tbsp butter (I like Kerrygold unsalted butter for this)
- 1/2 lemon (for squeezing over finished dish)
- 2-3 medium zucchini (about 1.5 lbs, sliced into 1/2-inch half-moons)
- fresh parsley (chopped for garnish)
- 1 tsp red pepper flakes (adjust to your spice preference)
- 2 tbsp lemon juice (freshly squeezed for best flavor)
- 1/4 cup low-sodium chicken broth
Step 1: Prepare the Chicken Breasts
Place the chicken breasts on a shallow plate and rub them with olive oil.
This will help the seasoning adhere and keep the chicken moist during cooking.
Step 2: Season the Chicken
In a small bowl, combine garlic powder, onion powder, cumin, thyme, turmeric, fennel, ginger, paprika, salt, and pepper.
Thoroughly rub the spice mixture onto each side of the chicken breasts, ensuring they are evenly coated.
Step 3: Cook the Chicken
Heat 1 tablespoon of oil and 1 tablespoon of butter in a skillet over medium-low heat.
Cook the chicken breasts on both sides until the internal temperature reaches 165°F (74°C), which should take approximately 15 minutes total.
Once cooked, remove the chicken breasts to a plate and keep warm.
Step 4: Sauté the Zucchini
In the same pan, add the diced zucchini and season with salt, pepper, and red chili pepper flakes (if using).
If necessary, add a bit more oil.
Sauté the zucchini for 3-4 minutes over medium-low heat.
Then, deglaze the pan with chicken stock and a splash of lemon juice.
Add the remaining 1 tablespoon of butter and cook the zucchini with the sauce for another 3-4 minutes, stirring occasionally, until the sauce has reduced and the zucchini is tender.
Step 5: Reheat the Chicken and Serve
Push the sautéed zucchini to the side of the pan and add the cooked chicken back to the pan to reheat slightly.
Once everything is warmed through, plate the chicken alongside the zucchini and serve immediately.
