This is a very forgiving recipe, the kind where you can swap in different vegetables, depending on what you happen to have on hand at the time. Try it with whatever’s in season. This has only about 7 carbs per serving unless you add pasta, and it was filling enough even without the pasta.
Chicken with Carrots and Zucchini
Makes 4 servings
Chicken:
1 1/2 lb. boneless skinless chicken breasts, butterflied or pounded to a uniform thickness
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
1 tbsp olive oil
Vegetables:
1 tbsp olive oil
1/2 cup onion (1 small onion)
1 cup shredded carrots
1 small zucchini (1 1/2 cup)
1 small yellow squash (1 1/2 cup)
3 garlic cloves
1/4 tsp black pepper
1/4 tsp oregano
1/4 tsp basil
Directions:
Prepare the vegetables: slice onion thinly, cut zucchini and yellow squash into half-moons, mince the garlic.
Pat chicken dry with a paper towel, then season on both sides.
Preheat a heavy skillet. Add oil, then add chicken to pan. If it won’t all fit without crowding the pan, cook the chicken in batches. Saute until chicken is cooked through, then remove to a plate and keep warm.
Add more oil to the same skillet and add onion and carrots to pan. Cook until they begin to soften, then add zucchini and yellow squash. When these begin to soften and caramelize, add garlic, then sprinkle with seasonings and stir.
Add chicken back to pan and cook until it is warmed through.
Copyright 2021 Barb Szyszkiewicz for Cook and Count.
Cook and Count 