Garlic Chicken and Zucchini

Garlic Chicken and Zucchini

16

"Chunks of chicken and zucchini are quickly browned in a skillet, then tossed with grated Parmesan cheese, and served with hot cooked rice for a quick and delicious weeknight meal."

Ingredients

25 m {{adjustedServings}} servings 230 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Toss chicken with 1 tablespoon olive oil and garlic in large bowl. Season, if desired, with salt and black pepper. Preheat large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, 6 minutes or until golden brown.* Remove chicken; set aside.
  2. In same skillet heat remaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes or until tender and starting to brown. Add back chicken and toss to heat through. Sprinkle with parmesan cheese and, if desired, chopped parsley. Serve with hot cooked rice.

Footnotes

  • *Cook chicken to an internal temperature of 165 degrees F as measured with a food thermometer.
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Reviews

16
  1. 19 Ratings

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I thought this recipe was simple enough but it lacked depth of flavor. Definitely needs salt ( and I generally cook saltless) Like the others I upped the garlic and also added onion powder, pl...

Quick and tasty but I did put a spin on this. I made it as a stir fry. Added mushrooms, more garlic and some soy sauce and ginger to give this an asian twist. Thanks for the quick recipe!

This was good. I added extra garlic. Minced and powdered. Also added extra cheese. Very light on flavor, but that is okay! I would make this again.