Zucchini Lunchixa

Zucchini Lunchixa

2
Stephanie Kilmon 0

"Using flash-frozen chicken breasts and some fresh zucchini and onions you can have a quick meal in minutes!"

Ingredients 20 m {{adjustedServings}} servings 482 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 37.2 g
  • 57%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Melt 2 tablespoons butter in a small nonstick skillet over medium heat. Cook the garlic in the butter until softened, about 1 minute. Stir in the zucchini and the onion; cover, cook for 2 minutes. Mix the chicken and the remaining 1 tablespoon butter into the skillet; cover. Stirring occasionally, cook until chicken is no longer pink, about 5 minutes.
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Reviews 2

  1. 2 Ratings

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Mel
12/9/2009

This was an odd combo. I made it exactly as directed, against my better judgement. Chicken should had definitly been sauteed before vegetables so it can brown, zucchini got soggy. And two tablespoons of butter for one serving is a lot. I used two tablespoons for the whoel dish (3 chicken breast halves and 3 zucchini) Its bland.

nancyh13
2/9/2015

I used this as an inspiration. I seasoned breasts with salt and pepper and italian seasoning. seared the whole breast then finished in the oven. removed chicken to plattwr's nder loose foil. I deglazed the pan with some marsala wine. reduced then add garlic zucchini and sliced grape tomatoes and red pepper flakes. sliced up the chicken put it back in pan and tossed. served with veggies on side topped with parm cheese green onion and parsley and remaining sauce on the chicken.