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
- 2 boneless skinless chicken breasts, sliced in half horizontally
- 2 to 3 medium zucchini, diced (or more as needed)
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon crushed fennel seeds
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon instant chicken bouillon, optional
- 1 teaspoon red pepper flakes, optional
- 1/4 cup low-sodium chicken broth
- 2 tablespoons lemon juice
- Fresh parsley, optional
- 1/2 lemon, optional
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.
