Summer Chicken and Zucchini Sauté

A tasty and satisfying dish of vegetables and chicken fillet. This sauté is very satisfying and is more suitable for cooking in the summer. You can add different greens, but for my taste, cilantro imbues the dish with a very appetizing aroma, going well with both chicken and zucchini.
cook time: 1h
Liam Carson
Summer Chicken and Zucchini Sauté

Nutrition Facts (per serving)

85
Calories
4g
Fat
4g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Tomatoes 1 pc
Salt 1 tsp
Zucchini 800 g
Carrot 100 g
Bulb onions 300 g
Vegetable oil 4 tbsp
Dry spices 1 tsp
Chicken fillet 600 g
Green cilantro 20 g

Recipe instructions

Step 1

Step 1
To prepare the sauté, we will prepare the necessary products according to the list. Rinse the chicken fillet with cold water, wash all the vegetables, peel the onions and carrots. If the zucchini is young, there is no need to peel it.

Step 2

Step 2
Cut the chicken fillet into medium cubes.

Step 3

Step 3
Chop the onion.

Step 4

Step 4
Cut the carrots into small cubes.

Step 5

Step 5
Pour vegetable oil into the pan and heat over high heat for a few seconds.

Step 6

Step 6
First, put the chicken fillet cubes into the pan and begin to fry it over high heat, stirring, for 5 minutes.

Step 7

Step 7
After 5 minutes, add chopped onion to the fillet and continue frying together for another 4 minutes.

Step 8

Step 8
While the chicken and onions are fried, mix the diced carrots with spices.

Step 9

Step 9
Then add the carrots with spices to the pan, mix and fry over high heat for another three minutes.

Step 10

Step 10
Meanwhile, cut the zucchini into cubes, as well as the chicken fillet.

Step 11

Step 11
We also cut the tomato into small cubes.

Step 12

Step 12
Immediately put the chopped zucchini and tomato into the pan with the chicken and other vegetables, salt everything, mix well and reduce the heat to low. There is no need to add water; the vegetables will provide enough moisture when stewing.

Step 13

Step 13
Cover the pan with a lid and simmer for 30 minutes over low heat.

Step 14

Step 14
While the vegetables and chicken are stewing, finely chop the cilantro.

Step 15

Step 15
After half an hour, pour the finely chopped greens into the honeycomb and mix.

Step 16

Step 16
Cover the pan again with a lid and after a minute turn off the heat. Let it brew for five minutes and serve.

Step 17

Step 17
Serve sautéed chicken with vegetables as an independent dish, either hot or chilled.

Additional rubrics

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