A simple, savory side featuring tender chicken and zucchini with a glossy garlic-balsamic finish. It pairs nicely with cauliflower mash or a crisp green salad.
Servings: 4 | Prep: 10 minutes | Cook: 18 minutes
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 2 medium zucchini, cut into half-moons
- 2 tablespoons Garlic Extra Virgin Olive Oil, divided
- 1 tablespoon Traditional Premium Balsamic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese, optional
- 1 tablespoon chopped fresh parsley, optional
Directions
- Pat the chicken dry, then season it with the Italian seasoning, 1/4 teaspoon salt, and black pepper.
- Heat 1 tablespoon Garlic Extra Virgin Olive Oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6–8 minutes, turning occasionally, until browned and the thickest pieces reach 165°F. Transfer to a plate.
- Reduce the heat to medium. Add the remaining tablespoon of Garlic Extra Virgin Olive Oil and the zucchini. Season with the remaining 1/4 teaspoon salt and cook for 4–5 minutes, stirring occasionally, until crisp-tender.
- Return the chicken and any accumulated juices to the skillet. Add the Traditional Premium Balsamic and toss for 1–2 minutes, until the chicken is hot and lightly glazed.
- Remove from the heat. Sprinkle with Parmesan and parsley, if using, and serve warm.
NEO pairings
Garlic Extra Virgin Olive Oil
Already in Cheryl’s pantry; it adds savory garlic flavor without extra chopping.
Traditional Premium Balsamic
Already on hand; a small amount creates a rich, sweet-tart glaze while keeping the dish lower in carbohydrates.
Tips
- Cut the chicken into evenly sized pieces so it cooks at the same rate.
- Avoid crowding the skillet; cook the chicken in two batches if necessary for better browning.
- For stricter carbohydrate goals, reduce the balsamic to 2 teaspoons.
Created with Neo Chef by New England Olive Oil Company.
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