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Chicken fillet with zucchini in a frying pan

Skillet Chicken with Zucchini

A quick fix — wonderfully tasty, colorful, simple, and easy! You can make skillet chicken with zucchini in 20 minutes. It's a great option for a light dinner from everyday ingredients that any beginner can handle, and a blend of your favorite spices gives it a special lift and unique flavor.

Pearl

Recipe author

Chicken fillet with zucchini in a frying pan

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Composition / ingredients

Servings:

Chicken fillet

250

Zucchini

Bell pepper (red)

Chili pepper (optional)

Cherry tomatoes

Garlic

Vegetable oil

Salt

Ground pepper blend

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 8 g

Fats 39 % 7 g

Carbohydrates 17 % 3 g

104 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make skillet chicken with zucchini? First, gather all the ingredients on the list. If the chicken is frozen, thaw it ahead of time.
Step 2:

Wash the zucchini well and trim off both ends. If it's a mature zucchini, peel it and scoop out the seeds; a young one you can leave as is. Cut it into medium, roughly even pieces.
Step 3:

Rinse and dry the bell pepper and chili. Which pepper is best? Red peppers are ideal — they're usually meatier than yellow or green ones. Add more or less chili to taste, or leave it out entirely if you don't like spicy food. Cut out the stem ends, cores, and seeds, and cut the peppers into medium pieces.
Step 4:

Peel the garlic and wash the cherry tomatoes. Mince the garlic clove very fine or press it. Quarter each tomato.
Step 5:

Rinse the chicken and be sure to pat it dry to get rid of excess moisture. Cut it into small cubes and season with your favorite spices. I used ground peppers, dried thyme, basil, rosemary, and oregano.
Step 6:

Heat vegetable oil in a heavy-bottomed skillet. Add the chicken and the chopped vegetables.
Step 7:

Stir everything together, salt to taste, and fry over medium heat for about 20 to 25 minutes, uncovered. Stir now and then, but gently, so the vegetables keep their shape.
Step 8:

Sprinkle the finished dish with ground allspice or black pepper and garnish with fresh herbs. Done!

Serve the chicken and zucchini on its own, or alongside potatoes, pasta, or any cooked grain. Enjoy!
You can swap the chicken for turkey or any other meat you like — just keep in mind the cooking time and calorie count will change.
If you use a ready-made spice blend, be sure to read the label. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.
Use an oil with a high smoke point for frying. Any oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with rare exceptions, have a low smoke point; they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, use an oil with a high smoke point. The most common ones are refined sunflower, olive, and grapeseed oils.