Lemon Parmesan Chicken & Zucchini
6 portions
35mA big healthy skillet to feed a small army. I really like how the chicken forms a seal over the zucchini, locking in the steam as it cooks.
What you will need
2 lb. Zucchini
2 lb. Boneless Skinless Chicken breasts
1/2 bunch Italian Parsley
1 Lemon
Salt
Black Pepper
1 Tbsp Dried Oregano
4 Tbsp Unsalted Butter
1 cup Shredded Parmesan
(Nutritional facts 84 calories, 3.77 g fat, 2.91 g carbohydrates, 10.41 g protein, 24 mg cholesterol, 747 mg sodium)How to cook
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Preheat oven to 400°F
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Wash the zucchini and slice thick, to a little under 1/2".
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Dice the chicken breast into bite-sized chunks.
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Wash the parsley and dry on paper towels. Pick the leaves. Give them a rough chop.
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Squeeze in all of the juice from the lemon. Careful to catch the seeds as they pop out.
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Add a little salt and pepper.
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Add the ground cumin. Mix well and set aside to marinate while you prepare the skillet.
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Melt a little butter to coat the bottom of a heavy, oven-safe skillet.
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Arrange the zucchini slices to cover the base of the skillet, stacking as needed.
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Add a light dusting of salt and black pepper.
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With the remaining butter, break off small chunks and place them evenly over the surface of the zucchini.
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Spread the marinated chicken over the layer of zucchini.
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Bake for 30 minutes.
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As soon as the skillet comes out, dust it with grated parmesan.
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Garnish with chopped parsley.
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