How To make Chicken, Corn, and Zucchini Saute
-JUDI M. PHELPS 2 ts Olive oil
1 oz Canadian bacon
diced
1 Zucchini :
cut into thin
rounds 1/2 lb Mushrooms :
thinly sliced
1 lb Boneless chicken breasts
-skin removed, cut into -large chunks 1 tb Flour
1/2 c Apple cider or
1/2 c Natural apple juice
1/2 ts Salt
1 c Frozen corn kernels
2 tb Fresh parsley -- chopped
-optional
In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the bacon, and cook until lightly crisped, about 2 minutes. Stir in the zucchini and mushrooms, cover, and cook until the vegetables begin to soften, about 5 minutes. Stir in the chicken and flour and cook, uncovered, stirring frequently, until the chicken is lightly browned, about 2 minutes. Add the cider and salt. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the chicken is cooked through, about 4 minutes. Stir in the corn and cook, uncovered, until the corn is just heated through, about 2 minutes longer. Spoon the chicken and vegetables onto 4 plates, sprinkle with the parsley, and serve. Total cooking time: 20 minutes. Calories 231, fat: 5g/19%, carbohydrate 17g, protein 31 g, cholesterol 69mg, sodium 453mg Source: Great
Taste, Low-Fat Chicken, Time Life Books. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com
How To make Chicken, Corn, and Zucchini Saute's Videos
5-Ingredient Summer Chicken, Corn and Zucchini Bake - Nutrisystem Recipe
Summer meals call for seasonal ingredients and easy, breezy preparation. This five-ingredient Chicken, Corn and Zucchini Bake has all that and more, with its fresh flavor and stellar nutritional profile. Tender chicken is baked to perfection with sweet corn on the cob, crisp zucchini and savory Italian dressing. It's the perfect wholesome, balanced dinner for warm weather and sunshine!
You can find this recipe and more healthy ideas at The Leaf Weight Loss Blog here:
5-Ingredient Summer Chicken, Corn and Zucchini Bake Recipe:
Ingredients:
- 1 lb. chicken breast, halved
- 1 zucchini, chopped
- 3 ears corn, broken in half
- ¼ cup light Italian dressing
- ¼ cup grated parmesan cheese
Directions:
1. Preheat oven to 350°F.
2. Place chicken, zucchini and corn into a baking dish. Pour Italian dressing over the ingredients and sprinkle with parmesan cheese.
3. Bake for 30-40 minutes, until chicken is cooked through. Set to broil until cheese is golden brown.
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How to Make Easy Chicken with Mushrooms & Zucchini in Cream Sauce | Dinner Recipes | Allrecipes.com
Everything you need in a chicken dish and more! It’s easy to put together, full of delicious, savory flavors, and you get to each meat and vegetables all in one dish! Get the recipe for Easy Chicken with Mushrooms and Zucchini in Cream Sauce:
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S1Ep4-Chinese Stir-Fry Chicken with Zucchini 西葫芦 炒雞丁
RECIPE BELOW: This is a healthy, fast and easy stir-fry dish with chicken and zucchini.
Stir-Fry Chicken with Zucchini Serves 4
Ingredients:
• 4 med zucchini-cut in half moon
• 2 boneless skinless chicken thighs-cut in chunks
• 2 cloves crushed garlic
• 1 tsp minced ginger
• 1/2 tsp seasoning mix for marinade -Watch video-S1Ep76-
1/2 tsp seasoning mix for stir fry
• 1 tsp soy sauce
• ½ tsp sesame oil
• 1 tsp Shaoxing wine for marinade (substitute with sherry or madeira)
• 1 Tbsp Shaoxing wine for stir-frying (substitute with sherry or madeira)
• 1 Tbsp tsp oyster sauce
• 1/4-1/3 C chicken broth
• 1 tsp corn starch mixed with 2 tsp water-slurry (if the sauce is too thick, add more water and if sauce is too thin add extra slurry)
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
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HOW TO MAKE CHICKEN ZUCCHINI AND CORN
Chicken
Zucchini
corn
salt
pepper
garlic powder
onion powder
How To Cook: Sautéed Zucchini on the Stove | in a pan
This is how to cook sautéed zucchini in a pan on the stove.
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Garlic Zucchini Stir Fry in 10 Minutes!
Garlic Zucchini Stir Fry in 10 Minutes! Healthy, easy Vegetarian and vegan meals idea. This garlic zucchini stir fry is a quick and easy recipe for any day of the week, especially the busy weeks. This makes a perfect vegetable side dish for any meal. My personal favourite is to eat it with a bowl of freshly made steamed rice.
▶️ INGREDIENT LIST: (2 to 3 servings)
900g Zucchini (4 small or 3 medium zucchini - 930g without trimming)
2 - 3 Tablespoon cooking Oil
1 Tablespoon Garlic - roughly chopped (4 to 5 garlic cloves approx.)
Salt to taste (I have added 1 teaspoon pink Himalayan Salt)
1 Teaspoon Paprika
1/4 Teaspoon cayenne pepper (optional)
OPTIONAL - Lemon juice to taste - THIS IS OPTIONAL (I like the zucchini a bit sour so I have added 1 Tablespoon but you do you)
Parsley - finely chopped
▶️ METHOD:
Cut the zucchini into 1/2 inch disc and roughly chop the garlic. To a heated pan, add the oil and zucchini. Stir fry zucchini on medium-high to high heat until the zucchini starts to brown. Now heat level of every stove different so adjust the heat accordingly.
Once the zucchini starts to brown, reduce the heat to medium and add garlic, salt, paprika, cayenne pepper. Stir fry until the garlic zucchini and spices are nicely roasted and there is no moisture left in the pan. (keep in mind, when you add the salt the zucchini will release a lot of water. The key is to continue frying until the water is completely cooked out)
If at any point the pan gets too heated reduce heat, we don’t want to burn the spices.
The add the lemon juice (OPTIONAL) only if you prefer and cook it for another minute or so. Turn off the stove. Sprinkle with parsley and serve hot. Garlic Zucchini Stir Fry ready in minutes.
✅ ???? NOTE: LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT, OTHERWISE YOU DON'T HAVE TO ADD
This makes a perfect side dish for any meal. My personal favourite is to eat it with bowl of freshly made steamed rice.
▶️ IMPORTANT TIPS:
???? Cut the zucchini into 1/2 inch disc
???? While frying if at any point you notice that the pan is over heated, reduce the heat to prevent the ingredients from burning (the heat level of different stoves varies so adjust the heat accordingly)
???? Also keep in mind, when you add the salt the zucchini will release a lot of water. The key is to maintain the heat and continue frying until water is completely cooked out
???? After adding the lemon juice cook for another minute or so, to remove any excess moisture. Towards the end, if you notice that there is still some liquid in the pan, turn the heat to high and cook it out
✅ ???? LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT OTHERWISE YOU DON'T HAVE TO ADD
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Curry Spiced Roasted Vegetables (with Chickpeas):
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Easy Carrot Hummus Recipe:
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