Chunks of chicken and zucchini are quickly browned in a skillet, then tossed with grated Parmesan cheese, and served with hot cooked rice for a quick and delicious weeknight meal.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
230 Calories
Recipe Instructions
Step 1
Toss chicken with 1 tablespoon olive oil and garlic in large bowl. Season, if desired, with salt and black pepper. Preheat large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, 6 minutes or until golden brown.* Remove chicken; set aside.
Step 2
In same skillet heat remaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes or until tender and starting to brown. Add back chicken and toss to heat through. Sprinkle with parmesan cheese and, if desired, chopped parsley. Serve with hot cooked rice.
Ingredients
2 tablespoons grated Parmesan cheese
2 cloves garlic, chopped
2 tablespoons olive or vegetable oil
1 pound boneless skinless chicken breast halves, cut into bite-sized chunks
1 (12 ounce) bag Birds Eye® Recipe Ready Sliced Zucchini
