This is a dish I made pretty often during the last month as we were staying in the tiny NY apartment. Now thankfully I have a bigger kitchen and can expand my cooking methodology but this is still a good dish that I’ll come back to. It literally takes about 10-15 minutes to make so it’s perfect for dinner during the work week. As usual, feel free to put your own spin on it.
As a side note, I usually use thigh meat when cooking chicken however I happened to have chicken breast this time and used that instead. Chicken breast can dry out quickly so be sure not to overcook it.
Serves 2
2 chicken breasts, cut into bite-size pieces
1 zucchini, diced
1 cup of cherry tomatoes, halved
1 cup of mushrooms, chopped
¼ of a small onion, chopped
2-3 garlic cloves
2 teaspoons of salt
3 teaspoons of olive oil
Sprinkle half the salt on the uncooked chicken pieces and mix well. Heat half the oil in a skillet over medium heat. Add the chicken pieces and brown the meat on all sides for about 5 minutes. The pieces are small so they’ll cook fast.
Once the chicken is cooked through, remove from the pan and keep warm on a plate covered with aluminum foil. Heat the remaining oil in the pan over medium heat and add the onions and garlic. Sauté until translucent, then add the diced zucchini. Sauté the zucchini until it softens, about 5 minutes. Add the mushrooms, cook for a couple of minutes and finally add the tomato halves. Squeeze the tomatoes with a wooden spoon or spatula so they release their juices into the pan. Mix all the vegetables together, season with the remaining salt and add the chicken to heat through one more time. Serve on a big platter to share.
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