In the Kitchen Recipes

Garlic Chicken with Zucchini & Tomato

January 6, 2016

Super easy! Super quick! Super delicious!!

It is so exciting when you have all the ingredients for a great dish! This one uses all ingredients I like and I couldn’t wait to try it. So glad I pulled chicken out of the freezer last weekend. This wasn’t the meal on my meal plan, but it totally worked.


  • Chicken breast or tenders cut into cubes, about 1 inch
  • 2 tsp coconut or olive oil, divided use
  • 2 crushed garlic cloves, divided use (I hope you’re using my favorite Pampered Chef Garlic press!)
  • Large zucchini, cut into half moon shapes
  • 1 1/2 cups grape tomatoes, halved
  • 1/2 tsp sea salt or Himalayan salt, divided use
  • Ground black pepper to taste
  • 1/4 cup fresh chopped basil (garnish) or small amount of dried or paste basil (mixed in)
  • 1 Tbsp of natural Parmesan cheese (optional)

Get to work!

Step 1:

  • Preheat skillet on medium heat and add 1 tsp oil to coat
  • Add 1 crushed garlic clove and cook briefly (10-20 seconds)
  • Add chicken and sprinkle with 1/4 tsp sea salt and some pepper to taste.
  • Cook chicken for 8-10 minutes, until no longer pink
  • Transfer to a plate or bowl and on to step 2!

Step 2:

  • Add 1 tsp oil to the warm skillet.
  • Cook the zucchini for about 6 minutes or so, adding the tomatoes during the last few minutes of cooking time
  • Add chicken back to the skillet and stir to warm.
  • If you’re using dried basil or basil paste, add that to the pan and stir.
  • Remove from heat and add the fresh basil, if that is your plan.
  • Sprinkle with the Parmesan and enjoy!

I was able to eat a meal and save some for a couple of lunches!

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