This fast and lightweight skillet lemon parmesan rooster and zucchini is implausible! So scrumptious, the intense lemon and deeper savory flavors are good!
Let me kindly introduce you to the meal I might each day for the remainder of eternally and nonetheless be left wishing I had it on the menu plan once more.
It.is.so.yummy. (And ridiculously simple!)
Ideas for Skillet Success
This recipe depends on just a few issues for optimum taste.
The primary is browning the rooster and zucchini in a sizzling skillet in order that they develop that stunning golden shade (and taste!).
To do that, warmth the oil till rippling and sizzling after which add the rooster in a single layer. Be certain that to pat the rooster dry! It helps the rooster to sizzle and sear as an alternative of steam in liquid.
Let the rooster prepare dinner WITHOUT STIRRING till golden. Flip and prepare dinner on the opposite facet.
You’ll do the identical factor with the zucchini! The one distinction is you possibly can prepare dinner the zucchini for much less time than the rooster.
The zucchini is kind of scrumptious cooked till simply al dente. Say no to mushy zucchini!
Layers of Taste
As soon as the rooster and zucchini have goldened as much as perfection, stir in:
- contemporary lemon juice
- a bit of sprint of soy sauce (or a gluten-free different)
- dried basil and a tiny little bit of dried oregano
Crank the warmth up and let the components sizzle till the liquid thickens barely.
On the very finish, sprinkle with Parmesan cheese and contemporary basil or parsley (optionally available however ultra-delish).
And don’t neglect to pattern a bit of style and add extra salt and pepper, if wanted!
This skillet lemon parmesan rooster and zucchini meal is so, so easy, however as tasty as a meal that takes hours!
I might actually eat it each day.
Low Carb Skillet Meal
Whereas this recipe is of course low carb, after I make it for dinner for the household, I often alter the carb eco-system and serve it alongside jasmine or brown rice or typically flatbread.
For the previous few weeks, I’ve been making massive batches of this and consuming the leftovers for lunch all week with cottage cheese and cherry tomatoes on the facet. (And sure, I eat the leftovers chilly straight from the fridge as a result of I’m a monster like that. 😂)
You possibly can simply range the protein (use floor meat or shrimp, and many others) in addition to the veggies (yellow squash, broccoli, and many others). It’s easy, quick, and superb!
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Skillet Lemon Parmesan Rooster and Zucchini
- 1 tablespoon olive oil
- 1 ½ kilos boneless rooster breast or thighs
- Salt, pepper, and garlic powder
- 3 small zucchini (about 1 pound complete)
- 2 tablespoons contemporary lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon dried basil
- ¼ teaspoon dried oregano
- ½ cup shredded Parmesan cheese
- Contemporary parsley or basil, chopped (optionally available)
Pat the rooster dry and reduce into bite-size items. Toss with a pair pinches of salt, pepper and garlic powder. Chop the zucchini (discarding finish with the stem) into 1/2-inch items. Put aside.
Warmth the oil in a 12-inch nonstick skillet over medium warmth till sizzling and rippling. Add the rooster items in a single layer. Allow them to prepare dinner WITHOUT STIRRING for 2-3 minutes till golden on one facet. Flip and prepare dinner for an additional 2-3 minutes till cooked by way of. Take away to a plate reserving as a lot oil/liquid within the pan as doable.
Return the skillet to medium warmth and add the zucchini in a single layer. Once more, let the zucchini prepare dinner WITHOUT STIRRING (to maximise that golden shade) for 1-2 minutes. Flip or stir and proceed cooking for an additional minute or two till the zucchini is tender (however not mushy – do not over prepare dinner).
Add the rooster again to the skillet and add the lemon juice, soy sauce, basil, and oregano. Stir to mix.
Improve the warmth to medium excessive and prepare dinner till scorching and the liquid thickens only a bit, 1-2 minutes.
Sprinkle with parmesan cheese and contemporary herbs, if utilizing. Season to style with extra salt and pepper, if wanted.
Serving: 1 serving, Energy: 196kcal, Carbohydrates: 3g, Protein: 28g, Fats: 8g, Saturated Fats: 2g, Ldl cholesterol: 78mg, Sodium: 438mg, Fiber: 1g, Sugar: 2g
Recipe Supply: from Mel’s Kitchen Cafe
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