Italian Chicken and Zucchini Skillet
A one-pan Italian favorite — juicy chicken, tender zucchini, and a light tomato-basil sauce come together for a quick, flavorful meal.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 tbsp. Olive Oil
- 1 lb. Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch pieces
- 1 tsp. No-salt-added Italian Seasoning
- 1 tsp. Kosher Salt, divided
- 4 cups Zucchini, diced into 1-inch pieces
- 2 Garlic Cloves, finely minced
- 1 (15 oz.) Can Diced Tomatoes
- 1 tbsp. Tomato Paste
- ½ cup Chicken Stock
- ¼ cup Fresh Basil, thinly sliced
- Red Pepper Flakes, to taste
Preparation
Step 1
Heat olive oil in a large skillet over medium heat.
Step 2
Add chicken, Italian seasoning, and ½ tsp. salt. Cook 5–6 minutes until browned and cooked through. Remove from skillet and set aside.
Step 3
In the same skillet, add zucchini and a pinch of salt. Sauté 3–4 minutes until slightly tender.
Step 4
Add garlic, diced tomatoes, tomato paste, and chicken stock. Stir and simmer for 5 minutes to blend flavors.
Step 5
Return cooked chicken to the skillet. Stir well and cook 2–3 minutes until everything is heated through and sauce thickens slightly.
Step 6
Remove from heat, stir in fresh basil, and sprinkle with red pepper flakes to taste. Enjoy!
