Young zucchini stewed with chicken
Description
The dish is prepared without unnecessary complications. There are many ways to cook chicken with vegetables; I suggest making tender zucchini stewed with chicken. For this recipe, choose small zucchinis with thin skin and immature seeds. Tomatoes can be substituted with tomato paste or replaced entirely with cream or sour cream. In general, there's plenty of room for creativity—you can add any vegetables you like. In any case, the result is a very tasty, light summer dish that will surely impress you. The dish is ready to be served.
Instructions
- 1
Step 1
Prepare all the ingredients. Thaw the chicken fillet in advance.
- 2
Step 2
Sprinkle the chicken fillet with salt and your favorite spices. Rub well and let it marinate for 15-20 minutes.
- 3
Step 3
Meanwhile, cut the vegetables. Slice the zucchini and carrots into strips, tomatoes into wedges, green onions into thin pieces, and chop the garlic with a knife.
- 4
Step 4
Sear the chicken breast over medium heat on both sides, covered, until a golden crust forms.
- 5
Step 5
Place the cooked fillet on a cutting board or plate, and in the same skillet, sauté the onion and carrot until soft.
- 6
Step 6
Then add zucchini, tomato, garlic, and salt to taste.
- 7
Step 7
Cover the pan with a lid and simmer the vegetables over low heat for about 15 minutes. If there is not enough liquid, add a little water. Cut the chicken fillet into large slices and add it to the pan with the vegetables. Continue simmering everything together for another 5 minutes. The zucchini with chicken is ready.
- 8
Step 8
Garnish the dish with fresh herbs and serve.