I’m on a roll. I’ve figured out I can pretty much follow a recipe if it’s not too complicated.
I had some chicken breasts already thawed in the fridge and I didn’t feel like going to the grocery store, so I poked around on Recipezaar for a South Beach friendly recipe that included only ingredients I already had in the house. I found…
ZUCCHINI GARLIC CHICKEN SKILLET
In a skillet, brown 2 chicken breasts with a little olive oil.
I should have used a non-stick b/c my chicken kind of stuck. Oh well.
After browning the chicken, remove it and add a little more olive oil, 2 thinly sliced onions, and 2 cloves of minced garlic (1tsp pre-minced). Saute until onions are translucent.
Next, add back the chicken, a 14.5 oz can of diced tomatoes, and salt & pepper (in my case, since I don’t use salt I just put a lot of pepper).
Cover and simmer for 20 minutes.
Now for the zucchini: it’s supposed to be 2 medium zucchini cut into 1/2″ thick slices, but one of my zucc was starting to go bad so my pieces are ugly. Sorry.
Add zucchini to skillet, re-cover and cook 3 min or so (long enough to cook the zucc but not let it get mushy.
The end! It ended up being very tasty, so I was pleased. Maybe if I use a bigger skillet next time I can double the recipe so I’ll have 4 servings to last a few days.