Description
A protein-packed American skillet combining ground chicken with tender zucchini, aromatic garlic, and healthy olive oil. Lean and flavorful, this one-pan meal balances savory poultry, charred squash, and bold spices for a weeknight-friendly dish with maximum flavor. Moisture control techniques ensure a texturally balanced result with no excess sogginess.
Ingredients
Ground Chicken 90% lean
2 medium Zucchini (grated or spiralized)
3 cloves Garlic (minced)
3 tbsp Olive Oil (extra virgin)
1 tsp Cumin
1/2 tsp Paprika (smoked)
1/2 cup Chicken Broth (non-dairy alternative)
1/2 tsp Salt
1/4 tsp Black Pepper (freshly ground)
Instructions
Preheat skillet over medium-high heat
Add 1 tbsp olive oil to coat the skillet
Ensure oil shimmers before cooking
Break ground chicken into 1-inch chunks to brown properly
Cook chicken until edges are tan (3-4 minutes)
Stir frequently during chicken cooking
Remove excess fat from skillet with a spoon
Wring zucchini dry with paper towels
Add grated zucchini and garlic to skillet
Add remaining 2 tbsp olive oil alongside veggies
Cook 3 minutes, stirring constantly
Return chicken to skillet with veggies
Mix in cumin, paprika, salt, and pepper
Stir in chicken broth
Simmer 1-2 minutes until slightly thickened
Adjust seasoning before serving
Serve hot as is or garnished with optional additions
Notes
Use non-dairy broth to make it vegan-friendly
Wringout zucchini well to avoid sogginess
Non-dairy yogurt or herbs like parsley make great garnishes
Serves well with steamed rice, quinoa, or crusty bread for a more filling meal
Leftovers can be refrigerated in an airtight container for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg