20 Minute Garlicky Zucchini and Chicken
I had a really hard time naming this recipe. Awesome chicken? Chicken and veggies on crack? The easiest chicken that my kids ate 3 helpings of? Slap yo mama chicken? Okay, too far. But still, this recipe not only came together in about 20 minutes, but it was amazingly delicious. And honestly, these days, the more simple and nutritious the better. And this recipe checks all those boxes and THEN some. Trust me, you won’t be disappointed.
20 Minute Garlicky Zucchini and Chicken
20 minutes - serves 4
3 large chicken breasts, cut into bite size chunks
1 TBS dried oregano
1 TBS dried parsley
1 tsp paprika
1 tsp onion powder
2 TBS olive oil or ghee or coconut oil
2 large zucchini cut into chunks
1 onion diced
10-12 garlic cloves, minced
salt & pepper to taste
Pull your chicken out of the refrigerator 30 minutes before you start cooking to ensure it’s at room temperature.
Heat a large skillet over medium high heat. Add the oil and let heat while you prepare the chicken.
In a large bowl, mix together the oregano, parsley, paprika, onion powder, salt and pepper. Toss with the spices and start to place in the skillet being sure not to overcrowd the pan. The chicken pieces should take about 3-4 minutes per side and should be nicely browned. You may need to cook the pieces in batches to ensure the chicken doesn’t steam from the pan being too crowded. Remove the chicken from the pan.
Add the vegetables to the pan and sprinkle with a dash of salt. Saute for 2-3 minutes and then add the garlic to the pan. Stir it around the vegetables and add the chicken back to the pan.
Serve warm with roasted sweet potatoes, warm rice or with fresh pita/roti and hummus.