Garlic Margherita Chicken & Zucchini

By McCarleyRHLAC

Ingredients

• Zucchini & Tomatoes:
• 1 lb chicken breast, or tenders cut into 1" pieces
• 1 tsp olive, coconut or avocado oil
• 1 large garlic clove, crushed
• 1/4 tsp sea salt
• Ground black pepper, to taste
• 1.5 lbs zucchini, cut into half moon shapes
• 1.5 cups fresh, halved grape tomatoes
• 1 tsp olive, coconut or avocado oil
• 1 large garlic clove, crushed
• 1/2 tsp sea salt
• Ground black pepper, to taste
• Garnish:
• 1/4 cup fresh chopped Basil
• A sprinkle of Italian (high-quality) cheese such as natural parmesean (optional)

Preparation

Step 1

Chicken:
1.Preheat (cast iron) skillet on medium heat add oil to coat.
2.Add garlic and cook for just 10 seconds.
3.Then add chicken, sprinkle with sea salt and pepper to taste.
4.Cook for 8-10 minutes uncovered, stirring occasionally.
5.Transfer to a plate and set aside.

Zucchini and Tomatoes:
1.Cook the zucchini the same way as Chicken but for 6 minutes, adding tomatoes during the last 3 minutes of cooking time.
2.Add chicken back to skillet and stir just to warm.
3.Remove from heat, sprinkle with fresh Basil.
4.Refrigerate in a glass airtight container for up to 5 days.