Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium Zucchini, sliced into half-moons
- 1 tbsp Olive oil
- 1 small Yellow onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Step 2: Add the minced garlic to the skillet and cook for about 30 seconds until fragrant.
- Step 3: Add the chicken pieces to the skillet and cook until browned on all sides and almost cooked through, about 5-7 minutes.
- Step 4: Add the zucchini slices, Italian seasoning, salt, and pepper to the skillet. Stir to combine with the chicken and onions.
- Step 5: Continue cooking until the zucchini is tender-crisp and the chicken is cooked through, about 5-7 minutes more. Ensure the internal temperature of the chicken reaches 165°F (74°C).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of water or broth to maintain moisture.
- Serve this delicious chicken and zucchini over rice, quinoa, or pasta for a complete and satisfying meal.
- To prevent sticking and ensure even browning, don't overcrowd the skillet when cooking the chicken – work in batches if necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American