GARLIC CHICKEN AND ZUCCHINI
Chunks of chicken and zucchini are quickly browned in a skillet, then tossed with grated Parmesan cheese, and served with hot cooked rice for a quick and delicious weeknight meal.
Provided by Bird's Eye
Categories Trusted Brands: Recipes and Tips Birds Eye®
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Toss chicken with 1 tablespoon olive oil and garlic in large bowl. Season, if desired, with salt and black pepper. Preheat large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, 6 minutes or until golden brown.* Remove chicken; set aside.
- In same skillet heat remaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes or until tender and starting to brown. Add back chicken and toss to heat through. Sprinkle with parmesan cheese and, if desired, chopped parsley. Serve with hot cooked rice.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 4.1 g, Cholesterol 71.4 mg, Fat 11.1 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 2.3 g, Sodium 103.8 mg
GARLIC ZUCCHINI, CHICKEN AND CORN RECIPE
This Garlic Chicken and Corn Recipe is a 20 minute low carb dinner that was inspired by my Ukrainian roots. Healthy, easy and one pan delicious corn chicken!
Provided by Olena Osipov
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Chicken: Preheat cast iron skillet on medium heat and swirl oil to coat. Add garlic and cook for 10 seconds. Then add chicken, sprinkle with salt and pepper to taste. Cook for 8-10 minutes uncovered, stirring occasionally. Transfer to a bowl and set aside.
- Zucchini and Corn: Cook the same way as chicken but for 5 minutes.
- Add chicken back to skillet and stir. Remove from heat, sprinkle with herbs and more garlic if you wish, stir.
- Serve hot or cold (I know!) with any salad or brown rice, quinoa, potatoes etc.
Nutrition Facts : ServingSize 1.25 cups, Calories 171 kcal, Sugar 5 g, Sodium 389 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 15 g, Fiber 2 g, Protein 19 g, Cholesterol 48 mg
LEMON-BASIL CHICKEN WITH ZUCCHINI NOODLES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spread 1/4 cup flour on a large plate. Season the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden and almost cooked through, 5 to 6 minutes per side.
- Push the chicken to the edges of the skillet, add the shallot and basil stems to the middle and cook until softened but not browned, about 1 minute. Stir in the remaining 1 tablespoon flour and cook 1 minute. Add the chicken broth and lemon juice and bring to a boil, scraping up any browned bits. Reduce the heat and simmer, turning the chicken occasionally, until cooked through and the sauce is thick, 3 to 4 minutes. Turn off the heat and swirl in 2 tablespoons butter until melted. Add the lemon zest and season with salt and pepper.
- Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and pepper; cook, stirring occasionally, until just softened, 2 to 3 minutes. Toss in half the torn basil. Divide among plates and top with the chicken, lemon sauce, remaining basil and red pepper flakes.
ZUCCHINI NOODLES WITH CHICKEN, CILANTRO AND LIME
Zucchini Noodles with Chicken, Cilantro and Lime is delicious 20 minute, healthy and gluten free dinner idea. If you don't have a spiralizer, just chop zucchini.
Provided by Olena Osipov
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Using a spiralizer, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don't have the gadgets for making zucchini noodles.
- Preheat large ceramic non-stick skillet on high heat and add chicken. Saute until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside.
- Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Saute for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.
Nutrition Facts : ServingSize 2 cups, Calories 223 kcal, Sugar 4 g, Sodium 660 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 2 g, Protein 38 g, Cholesterol 109 mg
CRISPY PARMESAN GARLIC CHICKEN WITH ZUCCHINI
Crispy parmesan garlic chicken with zucchini is a fantastic one-pan meal that the family will love. Crispy chicken is breaded with an amazing parmesan garlic crust paired with tender zucchini sautéed to perfection!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 25m
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt the remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
- Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
- Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.
Nutrition Facts : Calories 418 kcal, Carbohydrate 17 g, Protein 27 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 133 mg, Sodium 532 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN AND ZUCCHINI SKILLET
Experience delicious flavor when you prepare this Chicken and Zucchini Skillet. This Chicken and Zucchini Skillet is a quick and easy weeknight dish.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat 1/4 cup of the dressing in large skillet on medium-high heat. Add chicken; cook 10 min. or until browned on both sides. Remove from skillet; cover to keep warm.
- Add remaining 1/4 cup dressing and beans. Top with chicken; cover. Reduce heat; cook 20 to 25 min. or until chicken is cooked through (180°F), stirring occasionally and mashing beans to thicken sauce as desired.
- Stir in zucchini; cook 10 min. or until tender, stirring occasionally. Spoon chicken mixture over rice on large serving platter. Sprinkle with cheese.
Nutrition Facts : Calories 630, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 110 mg, Sodium 670 mg, Carbohydrate 53 g, Fiber 8 g, Sugar 3 g, Protein 47 g
CRISPY PAN-SEARED CHICKEN AND ZUCCHINI WITH OLIVES AND LEMON
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets the seasoning penetrate all the way through. Next, a hard sear in the fat left over from cooking chicken thighs keeps them crisp-tender. Douse them with a lemony garlic oil studded with olives and chiles, and you'll love zucchini forever.
Provided by Anna Stockwell
Categories Chicken Zucchini Squash Garlic Chile Pepper Olive Oregano Lemon Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Dinner Quick & Easy One-Pot Meal
Yield 2 servings
Number Of Ingredients 11
Steps:
- Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).
- Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10-12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).
- Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6-8 minutes. Turn and continue to cook until skin side is browned, 2-3 minutes. Transfer to platter with chicken.
- Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3-4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2-3 minutes. Remove from heat and stir in oregano and lemon zest.
- Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.
CHICKEN & ZUCCHINI CASSEROLE
This baked chicken and zucchini casserole is creamy, hearty and low-carb! The whole family will love this easy casserole, plus it's a great way to get the kids to eat their veggies (concealed in a delicious cheese sauce!).
Provided by Adam Hickman
Categories Healthy Chicken Casserole Recipes
Time 1h25m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken to the pan; cook, stirring occasionally, until well browned, about 8 minutes. Transfer the chicken to a medium bowl. Add zucchini and bell pepper to the pan; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken.
- Add the remaining 2 tablespoons butter to the pan. Stir in flour; cook, stirring constantly, until the flour starts to brown, about 1 minute. Add broth and milk; bring to a boil, whisking often. Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in pepper and salt. Drain liquid from the chicken and vegetable mixture; stir the chicken and vegetables into the cheese sauce. Transfer to a 2-quart baking dish. Place the dish on a foil-lined baking sheet; sprinkle the casserole with the remaining 1/2 cup cheese.
- Bake until the top is browned and the edges are bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 11.1 g, Cholesterol 114.3 mg, Fat 13.8 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 6.9 g, Sodium 388.7 mg, Sugar 4.9 g
OLE! CHICKEN ENCHILADA BAKE
My recipe for a layered enchilada verde casserole. Recipe may be halved and baked in an 8 x 8 baking dish.
Provided by The Spice Guru
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- PREHEAT oven to 375 F (oven rack should be in the center position); SPRAY a 3 quart casserole dish with cooking spray; SHRED or dice rotisserie chicken removed from from bones to make 4 cups; CHOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced-sodium yellow corn tortilla chips into coarse pieces to make approximately 3 cups.
- WHISK together the first five CHEESY CHICKEN FILLING ingredients in a large bowl (1 (10 3/4 ounce) can condensed cream of chicken soup, 1 (8 ounce) container sour cream, 1 1/2 teaspoons ground cumin, 1 dash garlic powder, 1 dash oregano).
- POUR 1/2 cup of the ENCHILADA VERDE SAUCE into the greased 3 quart baking dish.
- ARRANGE 1/2 (1 1/2 cups) of the MOCK CORN TORTILLAS (reduced-sodium tortilla chips) evenly over ENCHILADA VERDE SAUCE in baking dish.
- POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the tortilla chips.
- SPREAD 1/2 (HALF) of the CHEESY CHICKEN FILLING mixture over the ENCHILADA VERDE SAUCE.
- POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the CHEESY CHICKEN FILLING.
- REPEAT the process, between steps 4-7 (ending with the remaining ENCHILADA VERDE SAUCE).
- SPRINKLE with 8 ounces of the remaining reserved shredded Mexican cheese TOPPING; GARNISH with reserved sliced green onions and sliced black olives.
- BAKE casserole, covered with tented foil or casserole lid, for 40-45 minutes at 375°F; REMOVE foil or cover carefully to allow casserole to cool and set for 7-10 minutes before cutting and serving. SERVE with Tabasco brand green pepper sauce if desired; SNAP your fingers and shout,"OLE"!
ROTISSERIE CHICKEN & ZUCCHINI CASSEROLE
Looking for quick, easy and healthy dinner recipes for the family? Even your picky eaters will love this simple casserole dish! It's made with just a handful of cheap ingredients that are a breeze to throw together on busy weeknights. This one dish meal will soon be a family favorite.
Provided by Lilly
Categories Main Course
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees and grease a 9x13 baking dish.
- In a large bowl, melt the butter and then mix with the box of dry stuffing mix; set aside HALF of the mixture for topping the casserole later.
- Add the pulled chicken, diced zucchini, cream of chicken soup and sour cream to the stuffing and mix well.
- Spread the mixture into your baking dish and then evenly sprinkle the top with your reserved stuffing mixture.
- Bake, uncovered, in the middle rack for 35-45 minutes or until it's warmed through and the top is golden brown.
ORIENTAL GARLIC CHICKEN WITH ZUCCHINI
This is a fantastic stir-fry dish with lots of wonderful garlic flavor! You can play around with the veggie part...I've added broccoli instead of the zucchini, sometimes throw in some bamboo chutes, baby corn...just go with whatever catches your eye (and your tastebuds!). No matter which way you do it, this is a fantastic restaurant-quality dish that you will want to make again and again!!
Provided by Manda
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In bowl, stir together water, soy sauce, white wine, cornstarch, and seasonings.
- Cut chicken into 1-inch pieces and add to marinade, stirring to coat.
- Let stand at room temp.
- for 30 minutes.
- Drain chicken, reserving marinade.
- Preheat wok or large skillet over high heat; add oil.
- Stir-fry green onion, mushrooms, zucchini, and garlic in hot oil for 2-3 minutes, until tender; remove from skillet.
- Add chicken to skillet; stir-fry for 3-4 minutes, or until no longer pink.
- Push chicken from the center to the sides of skillet or wok.
- Stir marinade, and add to center of skillet.
- Cook and stir until thick and boiling.
- Add onion mixture and water chestnuts.
- Cook and stir 1-2 minutes, until heated through.
- Serve with hot cooked rice.
ZUCCHINI LASAGNA RECIPE BY TASTY
When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. This recipe is a lighter take on classic lasagna. It's made with thinly sliced zucchini in place of noodles, and it calls for ground turkey for the meat sauce, but it still contains everything you love about the classic dish.
Provided by Claire Nolan
Categories Dinner
Time 1h30m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Cut the ends off of the zucchini, and cut in half, lengthwise.
- Using a vegetable peeler, peel long strips of zucchini (these will be your "noodles") and set on a baking sheet lined with paper towels.
- Dab zucchini strips with a paper towel to absorb the excess moisture.
- In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
- Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly.
- Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
- Preheat oven to 375˚F (190˚C).
- In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
- Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.
- Bake for 50 minutes (times and temperatures may vary depending on the oven).
- Let rest for at least 20 minutes.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams
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