Roasted Chicken with zuchinni and Spinach

 

 

 

Store bought or left over chicken with zucchini and spinach makes a light summer meal.


Print Recipe
Roasted Chicken with zuchinni and Spinach
Cuisine dinner
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1/2 zucchini washed
  • 1/2 yellow squase washed
  • 1 colve garlic minced
  • 1 tsp. lemon zest
  • 1 tsp. Mediterranean spice
  • 2 Tbs. olive oil
  • 1 lemon use 1/2 for juice, 1/2 for zest
  • 8 oz roasted chicken
  • 1 cup spinach washed and dried
Cuisine dinner
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1/2 zucchini washed
  • 1/2 yellow squase washed
  • 1 colve garlic minced
  • 1 tsp. lemon zest
  • 1 tsp. Mediterranean spice
  • 2 Tbs. olive oil
  • 1 lemon use 1/2 for juice, 1/2 for zest
  • 8 oz roasted chicken
  • 1 cup spinach washed and dried
Instructions
  1. Wash zucchini and squash and cut in half. Spiralize into ribbons or use a peeler to make ribbons.
  2. Add lemon zest and juice to the zucchini. Add salt and pepper and Mediterranean spice.
  3. Add 2 Tbs. olive oil to a skillet and heat on medium heat. Add minced garlic and sauté for 10 seconds. Add zucchini and squash and sauté until almost wilted. .
  4. Add spinach and cook for 30 seconds.
  5. Use left over chicken or store bought cooked chicken. Slice 8 oz. and heat.
  6. Divide zucchini mixture and chicken between two plates.
  7. Mediterranean spice mix: 2 Tbs. salt, ground coriander, cinnamon 1 Tbs. cumin, nutmeg, black pepper Mix together well and store in a glass jar for this and future recipes.
  8. Add fresh bread and white wine such as Gewurtztraminer or Riesling.
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Sauteed Chicken Thighs with Cherry Tomatoes, Zucchini, and Yellow Squash

Dinner tonight was from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Dayfrom America’s Test Kitchen, page 292.  The recipe calls for chicken breasts, I used boneless/skinless chicken thighs, cherry tomatoes (I used chopped roma tomatoes.  Capers are used but not having any I used Kalamata olives.  The herbs include herbes de Provence, salt and pepper and fresh basil or mint.  (I used basil instead of mint).    Other ingredients include:  zucchini, yellow squash, garlic cloves, salt and pepper.  The flavors are amazing. The recipe serves four and is very easy to make.

 

 

 

Uncle Lang’s Three Teacup Chicken – Wok Wednesdays


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