CRISPY PAN-SEARED CHICKEN AND ZUCCHINI WITH OLIVES AND LEMON
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets the seasoning penetrate all the way through. Next, a hard sear in the fat left over from cooking chicken thighs keeps them crisp-tender. Douse them with a lemony garlic oil studded with olives and chiles, and you'll love zucchini forever.
Provided by Anna Stockwell
Categories Chicken Zucchini Squash Garlic Chile Pepper Olive Oregano Lemon Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Dinner Quick & Easy One-Pot Meal
Yield 2 servings
Number Of Ingredients 11
Steps:
- Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).
- Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10-12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).
- Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6-8 minutes. Turn and continue to cook until skin side is browned, 2-3 minutes. Transfer to platter with chicken.
- Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3-4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2-3 minutes. Remove from heat and stir in oregano and lemon zest.
- Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.
CHICKEN WITH ZUCCHINI AND ROASTED PEPPER WRAPS
Grilled rosemary breast of chicken with grilled zucchini and roasted pepper wrap with a creamy mustard cheese. You can slice each wrap into quarters and serve as an appetizer.I`ve made these with provolone cheese in place of mozzarella cheese for more sharpness.
Provided by Rita1652
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together olive oil, lemon juice, garlic, rosemary, sugar, salt and pepper.
- Add chicken breast and zucchini to olive to marinade and marinade for 30 minutes.
- Meanwhile mix Honey Dijon and cream cheese together.
- Set aside.
- Place chicken on a hot well seasoned (OILED) grill cook for 20 25 minutes till juices run clear.
- Cover with foil and let sit for 10-15 minutes.
- Grill zucchini till browned on both sides.
- About 4-5 minutes.
- Wrap tortillas in foil and heat on grill just to warm.
- On each warmed tortilla spread 1/4 cream cheese mixture on each.
- Lay 1 ounce fresh mozzarella on the cream cheese mixture.
- Follow with 1/4 basil leaves.
- Slice cooked chicken into thin slices.
- Lay 1/4 chicken on the cheese follow with basil, peppers and zucchini.
- Roll each tortilla a up and enjoy.
ROASTED RED PEPPER CHICKEN WRAPS
The inspiration for this came from my hubby's urgings-he loved to eat it at this little place in Indiana and after we moved he couldn't. So I tried to duplicate it as much as I remembered :-) Very quick and tasty!
Provided by ChefTop
Categories Chicken Breast
Time 30m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Mix the marinade with half of the olive oil in a bowl to thin it down. Using your hands, rub it all over the chicken. Let sit for about 5 minutes. Heat a non-stick frying pan over high heat, add the rest of the olive oil and put the chicken breasts in the pan. Cover and cook on high heat for about 3 minutes, turn the heat down cook for another few minutes. Flip the chicken and cook the other side as well. Turn the heat off and let the chicken rest for 3-5 minutes.
- Mix all the ingredients for the sauce in a small bowl, taste to make sure seasonings are OK.
- Slice the chicen breasts on a bias.
- Put a tortilla on a plate, put some sauce on it and spread it around. Put as much or as little as you'd like; obviously, the more the tastier. Next, put the chicken slices in the middle of the tortilla with the cheese on top-which will melt a little with the heat from the chicken. Make a wrap and enjoy!
Nutrition Facts : Calories 817.2, Fat 42.8, SaturatedFat 15.1, Cholesterol 100.8, Sodium 1392.7, Carbohydrate 65.2, Fiber 3.7, Sugar 3, Protein 41.3
SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL
In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
- In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
- Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.
CHICKEN BREASTS STUFFED WITH ZUCCHINI, ROASTED RED PEPPER, AND GOAT CHEESE
Categories Chicken Sauté Quick & Easy Goat Cheese Bell Pepper Zucchini Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, the goat cheese, and salt and pepper to taste and cook the mixture, stirring, until cheese is melted. Transfer the mixture to a small bowl and let it cool slightly.
- With your fingers make a pocket for the filling in each chicken breast half by separating in skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the broth, and boil the broth, scraping up the brown bits, for 30 seconds. Strain the sauce and pour it around the chicken.
ROAST CHICKEN WITH ZUCCHINI, CARROTS, AND ONIONS
This light roast chicken meal is almost entirely hands-off, leaving you extra time at the week's end.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. In a large bowl, toss vegetables with oil; season with salt and pepper. Spread vegetables on two rimmed baking sheets and roast until tender and golden, 30 to 35 minutes. About 20 minutes into cooking, place chicken and sauce in a small baking dish, cover with foil, and bake alongside vegetables until heated through, about 15 minutes. Slice chicken and serve with vegetables and sauce.
Nutrition Facts : Calories 346 g, Fat 17 g, Fiber 6 g, Protein 27 g
ZUCCHINI NOODLES AND SUMMER VEGETABLES WITH SWEET PEPPER CHICKEN SAUSAGE
Fresh from the farmer's market! A light and flavorful blend of farm-fresh summer vegetables and sweet pepper chicken sausage.
Provided by Jenny's Kitchen
Categories Main Dish Recipes Pasta Chicken
Time 27m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a pot of lightly salted water to a boil. Cook zucchini noodles (zoodles) in the boiling water until tender yet firm to the bite, about 3 minutes; drain.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir green bell pepper, onion, seasoned salt, and sea salt for 3 minutes. Add chicken sausage and cook until sausage is lightly browned, 4 to 5 minutes. Add spinach, basil, garlic paste, and seasoned salt to taste; cook until spinach is wilted, 2 to 3 minutes.
- Place zoodles on a serving plate and toss with remaining 1 tablespoon olive oil and sea salt. Add sausage mixture and tomatoes and top with Parmesan cheese; season with salt and pepper.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 9.2 g, Cholesterol 39.7 mg, Fat 13.6 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 3.4 g, Sodium 1407 mg, Sugar 4.3 g
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