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

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
1
Max Servings:
1
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Ingredients

Directions

  • 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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Nutrition Facts

481.76 calories; 25.41 g protein; 13.63 g carbohydrates; 2.43 g dietary-fiber; 4.11 g sugars; 37.2 g fat; 22.61 g saturated-fat; 150.11 mg cholesterol; 1329.36 IU vitamin-a-iu; 12.09 mg niacin-equivalents; 0.78 mg vitamin-b6; 29.41 mg vitamin-c; 47.96 mcg folate; 78.68 mg calcium; 1.48 mg iron; 48.55 mg magnesium; 605.52 mg potassium; 310.18 mg sodium; 0.17 mg thiamin; 334.84 calories-from-fat; 11 percent-of-calories-from-carbs; 68 percent-of-calories-from-fat; 20 percent-of-calories-from-protein; 41 percent-of-calories-from-sat-fat


Reviews (3)

Read All Reviews

Most helpful positive review

nancyh13
02/09/2015
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.
(4)

Most helpful critical review

Melissa Kolbus Linas
12/09/2009
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.
(12)
3 Ratings
  • 5 Rating Star 2
  • 2 Rating Star 1
Melissa Kolbus Linas
12/09/2009
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.
(12)
nancyh13
02/09/2015
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.
(4)
Lisa M. Nara
02/05/2017
I cooked the chicken seperatly but put a TBSP of olive oil and a dash of salt in the pan. In another pan I nelted the butter salted and peppered it then threw in the garlic. After that was cooked down some i thre in the onions and sweated them. Then added the zucchini right before the chicken was fully finished. I cut the chicken in bite sized pieces and tossed back in the original pan when it was done then I added the chicken to the other pan with garlic onions and zucchini. Salted a little more and added the rest of the butter. Everything turned out really good. A nice quick easy and delicious recipe. Also very healthy.
(2)