Chicken and Zucchini

Chicken and Zucchini (Serves 2)

I had leftovers from other dishes that needed to be used and was out of onions (an important staple for me). The result was so good, I am sharing it with you. The recipe follows the same basic path as my Pork and Vegetable Stir-Fry, but the zucchini added an important dimension to the flavor.

Ingredient list:

One pound of boneless, skinless chicken breasts
Broccoli florets
Extra virgin olive oil
Garlic powder
Crushed red pepper flakes
Black pepper

In preparation:

Cut chicken into bite-sized cubes
Slice about 8 inches of zucchini and 6 inches of squash and a good handful of mushrooms


Heat 3-4 tablespoons of olive oil over medium heat in a wok. Add garlic powder and stir-fry for one minute. Add chicken and all vegetables. Add salt and pepper to taste and red pepper flakes to taste. Stir well and cook covered for 10 minutes.

Notes: The last time I ate zucchini, I did not like it. I just tolerated it because it was a vegetable and I wanted to eat my veggies. This time, I actually liked it. I’m not sure zucchini should stand alone as the only vegetable, but it worked really well in this combination.


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