Zucchini Garlic Chicken Skillet
Two servings. A quick and easy dish.
2 boneless skinless chicken breast halves
1 or 2 medium onions, peeled and thinly sliced
2 (or more) cloves garlic, peeled and lightly crushed (or 1 teaspoon from jar)
2 medium zucchini, cut into 1/2-inch slices
1 tablespoon olive oil
1 14.5-ounce can diced tomatoes (do not drain)
1/2 teaspoon salt
1/4 teaspoon pepper
Brown chicken in half of the olive oil. Remove chicken from pan. Add remaining oil, onions, and garlic to pan; stir-fry a few minutes until onions are translucent.
Return chicken to pan, along with the tomatoes, salt, and pepper. Cover and simmer for 15 to 20 minutes, until the chicken is cooked through. Add zucchini during the last few minutes of cooking so it doesn’t get too mushy.
The only this missing is the rice
Delicious, filling and always easy to prepare...