Grilled Chicken with Zucchini
A healthy weeknight dinner ready in minutes, full of flavor and all made in one skillet.
Servings: 4
Ingredients
- 2 boneless skinless chicken breasts, halved horizontally
- 4 small zucchini, sliced
- 2 cloves of garlic, finely minced
- olive oil
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of seasoned salt
- 1/2 teaspoon of cumin
- 1/2 teaspoon of dried mustard
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 3 tablespoons of butter
- red pepper flakes (optional)
Instructions
- Slice boneless skinless chicken breasts in half length wise to create thin cutlets
- Drizzle the chicken with olive oil and season generously with a combination of garlic powder, onion powder, paprika, chili powder, seasoned salt, cumin, dried mustard, salt and black pepper
- Add a tablespoon of butter into a large skillet over medium heat
- Once the skillet is warm and the butter has melted, add the chicken in a single layer and cook without disturbing until the underside is golden brown
- Flip the chicken, add a tablespoon of butter and cook until the chicken is cooked through with no pink and an internal temperature of 165 degrees
- Transfer the cooked chicken onto a plate and set aside
- Add your last tablespoon of butter into the skillet along with 2 cloves of finely minced garlic
- Cook the garlic for about 60 seconds, stirring consistently
- Add the sliced zucchini and generously season with the spice blend we used on the chicken
- Cook until the zucchini is tender
- Push the zucchini off to the side of the skillet and return the chicken into the skillet to rewarm for a few minutes before serving