Garlic Chicken and Zucchini

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.

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 pound boneless skinless chicken breast halves, cut into bite-sized chunks
2 tablespoons olive or vegetable oil
2 cloves garlic, chopped
1 (12 ounce) bag Birds Eye® Recipe Ready Sliced Zucchini
2 tablespoons grated Parmesan cheese

Time Details

PREP :

COOK : 15 mins

TOTAL : 25 mins

SERVING : 4

YIELD : 4 servings

Step 1

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.

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Step 2

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.

Per Serving: 230 calories; protein 26.5g; carbohydrates 4.1g; fat 11.1g; cholesterol 71.4mg; sodium 103.8mg. *Cook chicken to an internal temperature of 165 degrees F as measured with a food thermometer.