Garlic Margherita Chicken & Zucchini

Yum! Just had to share this summer dish!

INGREDIENTS

  • 36 ounces raw chicken breast, cut into 1″ pieces
  • 2 tsp olive
  • 1 large garlic clove, crushed
  • 1/4 tsp sea salt
  • ½ tsp ground black pepper

Zucchini & Tomatoes

  • 1 lb. zucchini, cut into half-moon shapes (should yield 4 cups of half-moon slices but measure out to be sure)
  • 2 cups fresh, halved grape tomatoes
  • 2 tsp olive
  • 1 large garlic clove, crushed
  • 1/2 tsp sea salt
  • ½ tsp ground black pepper, to taste

Garnish

  • 1/4 cup fresh chopped Basil

DIRECTIONS

Chicken

  1. Preheat (cast iron) skillet on medium heat add oil to coat.
  2. Add garlic and cook for just 10 seconds.
  3. Then add chicken, sprinkle with sea salt and pepper to taste.
  4. Cook for 8-10 minutes uncovered, stirring occasionally.
  5. Transfer to a plate and set aside.

Zucchini and Tomatoes

  1. Cook the zucchini the same way as Chicken but for 6 minutes, adding tomatoes during the last 3 minutes of cooking time.
  2. Add chicken back to skillet and stir just to warm.
  3. Remove from heat, sprinkle with fresh Basil.
  4. Refrigerate in a glass airtight container for up to 5 days

YIELDS: 4 Servings

PER SERVING: 1 lean, 1 healthy fat, 3 green, & 2 condiments

Annestasis
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