Ingredients20 m servings 482 cals
- 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.
Per Serving: 482 calories; 37.2 g fat; 13.6 g carbohydrates; 25.4 g protein; 150 mg cholesterol; 310 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 tab...
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. ...