Skillet Chicken & Zucchini Sauté

Tender chicken breast and fresh zucchini quickly sautéed with herbs and a light sauce, served with instant rice for a swift and satisfying meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.00/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• one-pot
• sauté
• quick
• healthy
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 0.5 yellow onion (chopped)
• 1 zucchini (medium, diced)
• 1 teaspoon dried oregano
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 0.5 cup chicken broth
• 0.5 cup instant white rice (uncooked)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 pound chicken breast pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
2. Add the 1/2 yellow onion to the same skillet and sauté for 2-3 minutes until softened.
3. Stir in the 1 zucchini, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 3-5 minutes, until zucchini is tender-crisp.
4. Pour in 1/2 cup chicken broth and bring to a simmer. Return the cooked chicken to the skillet. Cook for 1-2 minutes to heat through.
5. While the skillet meal simmers, prepare the 1/2 cup instant white rice according to package directions. This usually involves boiling water and stirring in the rice, then covering for a few minutes.
6. Serve the skillet chicken and zucchini sauté over the prepared instant white rice.

Notes

This dish reheats well and is great for meal prepping. You can use any quick-cooking grain in place of instant rice.

Nutrition (per serving)

• Calories: 446
• Protein: 54 g
• Carbohydrates: 27.5 g
• Fat: 13.1 g
• Fiber: 2.1 g
• Sodium: 911 mg
• Saturated Fat: 2 g
• Sugar: 4.6 g
• Cholesterol: 160 mg