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Correo Electrónico
Add a photoEquipment: an adjustable-blade slicer
Accompaniment: lemon wedges
Ingredientes
- 1 pound zucchini, trimmed
- 2 garlic cloves
- 4 boneless chicken breast halves with skin (1 1/2 pounds)
- 1 tablespoon olive oil
- 2 tablespoons water
- 1 cup torn basil leaves
- .
Direcciones
- Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl.Thinly slice garlic and reserve separately.
- Pat chicken dry, then cut crosswise into thirds.
- Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
- Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total.
- Add chicken to zucchini.
- Add garlic to skillet and cook, stirring, until pale golden, about 1 minute.
- Add water and scrape up any brown bits, then drizzle over chicken.
- Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly.
- Season with salt and pepper
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 289 | |
| Calories from Fat 148 | 51% |
| Total Fat 16.48g | 21% |
| Saturated Fat 4.22g | 17% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 99mg | 4% |
| Potassium 605mg | 17% |
| Total Carbs 4.14g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.89g | 1% |
| Protein 30.53g | 49% |
