Braised zucchini with chicken

Stewed zucchini with chicken is the very dish that combines business with pleasure, so it is simply impossible to pass by our recipe! Beautiful ladies will appreciate his light "character", which will come in handy for those of them who want to get rid of a couple of extra centimeters around the waist. Stewed zucchini with chicken fillet can be eaten for dinner and then not feel the slightest remorse: the dish is perfectly digested and will benefit the body without any unpleasant consequences for the figure.

How to cook Braised zucchini with chicken

Step 1

Braised zucchini with chicken

Prepare all ingredients. Wash the chicken fillet and pat dry with paper towels. Sprinkle with salt and freshly ground black pepper. Leave for 15 minutes.

Step 2

Braised zucchini with chicken

In a skillet, heat 3 tbsp. l. vegetable oil and put the chicken fillet in it. Fry until golden brown on all sides. Transfer chicken to a plate, cover with foil and let rest 15 minutes.

Step 3

Braised zucchini with chicken

While the chicken is resting, prepare the zucchini. Wash them, then cut them in half lengthwise. Cut into slices 1.5-2 cm thick. Wash the tomatoes and cut into slices. Peel and chop the garlic.

Step 4

Braised zucchini with chicken

Cut the chicken fillet into slices. Heat the remaining oil in a saucepan and fry the zucchini over high heat until golden brown. Add garlic and tomatoes. Salt, pepper, mix and simmer over low heat under the lid for 10 minutes.

Step 5

Braised zucchini with chicken

Add the chopped chicken to the stewed vegetables. Close and simmer over medium heat for another 5 minutes. Then arrange on serving plates and serve immediately.

Braised zucchini with chicken - FAQ About Ingredients, Baking Time and Storage

Yes! Turkey breast works well as a lean substitute. For a vegetarian option, use firm tofu—press and marinate it first for extra flavor.
Store in an airtight container for up to 3 days in the fridge. Reheat gently in a skillet with a splash of water or broth to prevent drying out.
Try eggplant or bell peppers—both hold up well to braising and pair nicely with the garlic and tomatoes.
Yes, but zucchini may become mushy after thawing. Freeze for up to 1 month; thaw overnight in the fridge before reheating.
Serve over quinoa, brown rice, or crusty bread to soak up the sauce. A simple green salad balances the meal.
Add a pinch of red pepper flakes with the garlic or drizzle with chili oil before serving.
Absolutely! Drained diced canned tomatoes work in a pinch—just reduce simmering time slightly to avoid overcooking.
Double all ingredients and use a wide, deep pan to ensure even cooking. Keep chicken in a single layer when browning.

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