Description
A vibrant Italian dish combining tender chicken with roasted zucchini, tomatoes, and garlic for bold summer flavors. Ideal for warm-weather gatherings, this easy recipe features a rich, caramelized sauce with a bright tomato reduction.
Ingredients
Chicken thighs, boneless and skinless
2 medium zucchinis, grated
1 pint cherry tomatoes, halved
4 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon white vinegar
Instructions
Slice chicken thighs into 1-inch cubes
Grate zucchini and squeeze out excess liquid
Halve cherry tomatoes in a bowl
Heat olive oil in a skillet over medium heat
Add chicken and cook 5–6 minutes until golden; remove
Sauté garlic for 30 seconds
Add zucchini and cook 4 minutes until golden
Return chicken to the pan, add tomatoes and vinegar
Simmer over low heat for 20–25 minutes
Season with salt and pepper
Stir in fresh basil before serving
Let rest 5 minutes
Notes
Use a cast-iron skillet for even heat distribution
Don’t overcrowd the pan to prevent steaming
Zucchini released liquid helps create the sauce; reserve excess for cooking
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg