Skillet Chicken with Zucchini

Cooking method

1. Step 1:

   

   How do you make skillet chicken with zucchini? Very simply and quickly! First, gather the ingredients on the list. You can use any variety of zucchini — mine is young zucchini. Use any vegetable oil that's good for frying; I'm using sunflower oil. Feel free to swap in or add other vegetables and spices to taste.

2. Step 2:

   

   Rinse the chicken fillet, pat it dry, and cut it into medium cubes. You can use thigh meat in place of the fillet.

3. Step 3:

   

   Wash and dry the zucchini. Cut it into thin quarter-rounds — sized so the pieces hold up during cooking without falling apart, and are still easy to eat. Which zucchini works best? Choose young ones with tender skin. Wash and peel them — you don't have to cut off very thin skin. If you're using more mature zucchini, trim off the tough peel and scoop out the seedy center.

4. Step 4:

   

   Heat vegetable oil in a skillet over medium heat. Add the chicken and season it with salt and pepper. Fry, stirring, until it takes on a light golden color, about 10 minutes.

5. Step 5:

   

   Add the zucchini to the chicken in the pan. Fry, stirring now and then, for 5 minutes. It should keep its shape and not turn mushy in that time.

6. Step 6:

   

   Scatter the sunflower seeds over the chicken and zucchini. You can use pre-toasted or raw seeds; I used toasted ones. Fry everything together for 2–3 minutes.

7. Step 7:

   

   Sprinkle the finished chicken and zucchini with fresh parsley and serve. Enjoy!