Parmesan Lemon Chicken and Zucchini Saute
After just a few minutes in the skillet, this light chicken and zucchini saute is great served over pasta, couscous, quinoa, or rice. A quick weeknight meal that the family will devour!
Servings 4 servings
Calories 122kcal
Ingredients
- 1 ½ pounds fresh zucchini cut into bite-sized rounds
- 2-3 whole boneless skinless chicken breast halves cut into bite-sized pieces
- 2-3 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoon fresh lemon juice
- ¼ cup fresh Italian parsley flat leaf, chopped
- ¼ cup parmesan cheese freshly grated
Instructions
- Heat olive oil in a large skillet and bring to medium-high heat. Add chicken to hot pan and leave undisturbed for a minute or two until they have a chance to really brown and caramelize.
- Sprinkle salt and pepper over chicken and continue to cook, stir-frying a few minutes longer until cooked through. Remove chicken from pan and set aside.
- Place zucchini in the pan, adding an additional tablespoon of oil if needed. Stirfry until the zucchini is just barely tender and has a bit of color.
- Pour chicken broth into the pan and us the back of a spatula to scrape up any browned bits from the bottom. Bring to a simmer and let cook over medium-low until the liquid has reduced by about half.
- Stir chicken, parsley, lemon juice, and parmesan into the zucchini. Toss to coat in the cooking liquid and serve over pasta, rice, couscous or quinoa.
Nutrition
Serving: 1serving | Calories: 122kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 913mg | Potassium: 511mg | Fiber: 1g | Sugar: 4g | Vitamin A: 705IU | Vitamin C: 42.5mg | Calcium: 110mg | Iron: 1mg