Here’s a low carb, quick, fresh and healthy skillet dinner you can make this summer. It’s always nice when you don’t have to turn on the oven during the hot summer months, and this recipe is a great use for zucchini when it’s abundantly in season.
I like the flexibility of this meal because I can throw it on top of rice or pasta for the kids and I can put it on top of a plate of greens when I’m counting carbs.
First I added three cups of tomato sauce to my cast iron skillet. I added about 2 tablespoons of olive oil then I added 3 unfrozen chicken breasts. I turned the heat on high and after it had reached a boil I covered it with a lid and turned it down to simmer. You could use frozen chicken but it will just take a little more time. Then I added salt, pepper and fresh rosemary, basil and oregano. When the chicken was almost cooked through I added one sliced zucchini. I love zucchini. Not only is it one of my favorite vegetables, but it’s one of my favorite foods. It’s a wash and slice, no fuss kind of vegetable that cooks quickly and tastes so good. When the chicken is cooked through and the zucchini cooked to your satisfaction then it’s ready to eat. You can also add broccoli, yellow squash, green beans or any other vegetable you think would be good in there.
If you don’t have fresh herbs to flavor the sauce consider using a jar of spaghetti sauce! I’ve been known to use a sprinkle of dried italian herbs when I don’t have any fresh herbs on hand.