Chicken-Zucchini Sauté with Roasted Baby Potatoes

Succulent sautéed chicken breast and tender summer zucchini served next to crisp-tender roasted baby red potatoes.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $3.14/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• High-Protein
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie
• Low-Carb

Tags

• sauté
• quick
• comfort food
• healthy

Ingredients

• 1 pound chicken breast (boneless, skinless, diced)
• 1 pound baby red potatoes (halved)
• 2 zucchinis (medium, sliced into half-moons)
• 2 tablespoon olive oil
• 1 teaspoon garlic powder
• 0.5 teaspoon dried thyme
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Place halved baby red potatoes in a microwave-safe dish with 2 tablespoons water, cover, and microwave on high for 5 minutes to par-cook. Drain thoroughly.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add par-cooked potatoes cut side down with 1/4 teaspoon of the salt, 1/2 teaspoon of the garlic powder, and dried thyme. Cook undisturbed for 6 minutes until golden and crisp, then remove to a plate.
3. Season diced chicken breast with remaining 1/4 teaspoon salt, remaining 1/2 teaspoon garlic powder, and black pepper.
4. Add remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add seasoned chicken breast and sliced zucchini. Sauté for 6 to 7 minutes, stirring occasionally, until chicken reaches 165 degrees F and zucchini is tender with lightly browned edges.
5. Divide the crisp potatoes and chicken-zucchini sauté evenly onto plates and serve warm.

Notes

Par-cooking potatoes in the microwave cuts total pan time in half while yielding crispy edges.

Nutrition (per serving)

• Calories: 422
• Protein: 52.6 g
• Carbohydrates: 8.5 g
• Fat: 20 g
• Fiber: 2.7 g
• Sodium: 997 mg
• Saturated Fat: 3 g
• Sugar: 4.7 g
• Cholesterol: 160 mg