Description
A one pan skillet dinner with chicken, zucchini and mushrooms. Healthy and delicious!
Ingredients
Scale
- 2 Tbsp olive oil
- 20 ounces boneless skinless chicken thighs, trimmed of excess fat and cut into bite size pieces
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 4 ounces sliced mushrooms
- 2 small zucchini (about 16 ounces), halved lengthwise and sliced
- 6 large garlic cloves, minced
- 2 Tbsp lemon juice
- 2 tsp low sodium soy sauce
- Parmesan cheese, for topping
Instructions
- Heat a large pan over medium high heat. Add in the oil and swirl around. Pat the chicken dry and add it into the pan in a single layer. Sprinkle with ½ tsp of the kosher salt, the pepper and the Italian seasoning. Let them cook without stirring for 2 minutes. Then flip over and cook for another 2 minutes.
- Stir in the mushrooms and zucchini. Sprinkle the remaining ½ tsp of kosher salt over the vegetables. Stir in the garlic, lemon juice and soy sauce. Cook through until most of the liquid is gone and the zucchini are tender. Turn off the heat.
- Serve and enjoy with a sprinkling of parmesan cheese.
- Category: Chicken
- Method: Stove