Garlic Margherita Chicken & Zucchini
Ingredients
Chicken:
- 1 lb chicken breast, or tenders cut into 1" pieces
- 1 tsp olive, coconut or avocado oil
- 1 large garlic clove, crushed
- 1/4 tsp sea salt
- Ground black pepper, to taste
Zucchini & Tomatoes:
- 1.5 lbs zucchini, cut into half moon shapes
- 1.5 cups fresh, halved grape tomatoes
- 1 tsp olive, coconut or avocado oil
- 1 large garlic clove, crushed
- 1/2 tsp sea salt
- Ground black pepper, to taste
Garnish:
- 1/4 cup fresh chopped Basil
- A sprinkle of Italian, high-quality cheese such as natural parmesan (optional)
Instructions
Chicken:
- Preheat (cast iron) skillet on medium heat add oil to coat.
- Add garlic and cook for just 10 seconds.
- Then add chicken, sprinkle with sea salt and pepper to taste.
- Cook for 8-10 minutes uncovered, stirring occasionally.
- Transfer to a plate and set aside.
Zucchini and Tomatoes:
- Cook the zucchini the same way as Chicken but for 6 minutes, adding tomatoes during the last 3 minutes of cooking time.
- Add chicken back to skillet and stir just to warm.
- Remove from heat, sprinkle with fresh Basil.
- Refrigerate in a glass airtight container for up to 5 days.
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