Delicious zucchini dish with chicken breast
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 4
If you are looking for a quick and healthy summer recipe, the zucchini dish with chicken breast is the perfect choice. This easy-to-make recipe, which can also be adapted for those who prefer a vegetarian option, combines the fresh flavors of vegetables with the delicious juice of tomatoes, creating a savory and nutritious dish.
Ingredients:
- 4 medium zucchinis
- 1 kg of ripe tomatoes
- 1 chicken breast (about 500 g)
- A few cloves of garlic (3-4)
- Olive oil (3-4 tablespoons)
- 1 bunch of fresh parsley
- 2 medium onions
- 1 bell pepper (preferably red or yellow for extra color)
- 1 carrot
- Spices to taste (salt, pepper, paprika, curry, vegeta)
- Sour cream or yogurt, for serving
Step 1: Preparing the ingredients
Start by washing all the vegetables well. The chicken breast should be clean and dry; cut it into cubes and season it with salt, pepper, and your favorite spices, then let it chill in the fridge for 15-20 minutes. The zucchinis can be cut into cubes or thin rounds, depending on your preferences. If you want a finer texture, you can grate them.
Step 2: Chopping the vegetables
Chop the onion, bell pepper, and garlic finely. Grate the carrot, and you can peel the tomatoes if you prefer a smoother sauce consistency. Blanching the tomatoes is a simple trick: put them in a bowl of boiling water for a few minutes, then transfer to cold water to peel them easily.
Step 3: Cooking
In a large pan, heat the olive oil. Add the onion and garlic and sauté them over medium heat until they become translucent. Then, add the chicken breast and cook until it browns evenly. Continue with the carrot, followed by the bell pepper. Finally, add the zucchinis and tomatoes. Season the mixture to taste, using curry, vegeta, or other preferred spices. It is important not to add water, as the tomatoes will release enough juice to cook the vegetables.
Step 4: Baking
Transfer the entire mixture to a baking dish and cover with aluminum foil. Bake at 180°C for about 30 minutes, until the vegetables are tender and the tomato juice has thickened. At the end, add half of the chopped parsley and mix well.
Step 5: Serving
Once the dish is ready, you can serve it warm or cold, alongside sour cream or yogurt, for a creamy taste. Sprinkle the remaining chopped fresh parsley on top for an extra touch of freshness.
Personal suggestion: If you want to try a vegetarian version, you can omit the chicken breast and add other vegetables, such as eggplant or cauliflower. Also, for an extra flavor boost, you can try adding some black olives or feta cheese to the mix.
This zucchini dish with chicken breast is not only healthy but also extremely versatile, perfect for warm summer days. I invite you to try it and enjoy its delicious flavors!
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 4
If you are looking for a quick and healthy summer recipe, the zucchini dish with chicken breast is the perfect choice. This easy-to-make recipe, which can also be adapted for those who prefer a vegetarian option, combines the fresh flavors of vegetables with the delicious juice of tomatoes, creating a savory and nutritious dish.
Ingredients:
- 4 medium zucchinis
- 1 kg of ripe tomatoes
- 1 chicken breast (about 500 g)
- A few cloves of garlic (3-4)
- Olive oil (3-4 tablespoons)
- 1 bunch of fresh parsley
- 2 medium onions
- 1 bell pepper (preferably red or yellow for extra color)
- 1 carrot
- Spices to taste (salt, pepper, paprika, curry, vegeta)
- Sour cream or yogurt, for serving
Step 1: Preparing the ingredients
Start by washing all the vegetables well. The chicken breast should be clean and dry; cut it into cubes and season it with salt, pepper, and your favorite spices, then let it chill in the fridge for 15-20 minutes. The zucchinis can be cut into cubes or thin rounds, depending on your preferences. If you want a finer texture, you can grate them.
Step 2: Chopping the vegetables
Chop the onion, bell pepper, and garlic finely. Grate the carrot, and you can peel the tomatoes if you prefer a smoother sauce consistency. Blanching the tomatoes is a simple trick: put them in a bowl of boiling water for a few minutes, then transfer to cold water to peel them easily.
Step 3: Cooking
In a large pan, heat the olive oil. Add the onion and garlic and sauté them over medium heat until they become translucent. Then, add the chicken breast and cook until it browns evenly. Continue with the carrot, followed by the bell pepper. Finally, add the zucchinis and tomatoes. Season the mixture to taste, using curry, vegeta, or other preferred spices. It is important not to add water, as the tomatoes will release enough juice to cook the vegetables.
Step 4: Baking
Transfer the entire mixture to a baking dish and cover with aluminum foil. Bake at 180°C for about 30 minutes, until the vegetables are tender and the tomato juice has thickened. At the end, add half of the chopped parsley and mix well.
Step 5: Serving
Once the dish is ready, you can serve it warm or cold, alongside sour cream or yogurt, for a creamy taste. Sprinkle the remaining chopped fresh parsley on top for an extra touch of freshness.
Personal suggestion: If you want to try a vegetarian version, you can omit the chicken breast and add other vegetables, such as eggplant or cauliflower. Also, for an extra flavor boost, you can try adding some black olives or feta cheese to the mix.
This zucchini dish with chicken breast is not only healthy but also extremely versatile, perfect for warm summer days. I invite you to try it and enjoy its delicious flavors!