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Chicken with Zucchini and Tomatoes
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Source: https://recipheon.com/en/recipes/main-dishes/chicken-with-zucchini-and-tomatoes
About this recipe
Chicken with zucchini and tomatoes is a quick skillet dinner served with couscous. Brown the chicken first, then add the zucchini and tomatoes so the chicken retains its texture while the vegetables form a light sauce. Zucchini adds tenderness, tomatoes bring juiciness, and couscous readily absorbs the pan juices. It is a good everyday dinner when you want a warm meal without a long cooking time.
Ingredients
300 g chicken breast
1 zucchini
2 tomatoes
120 g couscous
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Put the couscous in a bowl and pour over the amount of boiling water stated on the package. Cover and leave for 5 minutes, then fluff with a fork. Keep covered while you prepare the skillet ingredients.
Wash the zucchini and tomatoes. Cut the zucchini into thin half-moons and dice the tomatoes, removing the tough stem ends. Pat the chicken dry and cut into even, larger cubes. Heat the olive oil in a large skillet over medium-high heat. Spread the meat in a single layer and sear on all sides until the surface no longer looks raw and is lightly browned.
Add the zucchini and tomatoes. Cook over medium heat for 4–5 minutes, stirring so the pieces contact the pan evenly. The zucchini should start to soften without falling apart.
Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat for another 2–3 minutes, until the tomatoes form a light sauce and the chicken is fully cooked inside. Check one of the largest pieces; if still raw, continue heating and check again.
Divide the couscous between three plates. Add the chicken and vegetables with the pan juices to moisten the couscous. Serve immediately, before the zucchini loses its texture.
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