Garlic Chicken and Zucchini

Garlic Chicken and Zucchini

12 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Birds Eye®

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Reviews (12)

Rate This Recipe
Janie Gausmann
7

Janie Gausmann

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, plus thinly sliced Roma tomatoes at the end. Maybe a bit of lemon juice would brighten up the flavors.

Jaana Smith Bauman
5

Jaana Smith Bauman

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.

mauigirl
4

mauigirl

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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 230 cal
  • 12%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 4.1 g
  • 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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Quick Chicken Paella

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