Nick’s Pick | Calorie-Wise: Chicken & Zucchini Skillet
with Spicy Jalapeño & Charred Scallion Chimichurri
Cooking time
20 minutes
Servings
2/4
Calories
270 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Chicken little meet chicken big! We’re definitely big on the combo of juicy sliced chicken breasts and hefty chunks of thick-cut zucchini that give this skillet dish its volume. And we went small on calories when pulling together this wholesome meal. The kicker is a play on a favourite South American green herb sauce. This chimichurri gets its hot edge from jalapeño, mixed with pan-browned scallions, lime juice, garlic and parsley to take it to the max.
We will send you:
- 2 Chicken breasts
- 2 Zucchini (green, yellow or heirloom)
- 1 Jalapeño pepper
- 1 Lime
- 1 Bunch of parsley
- 15ml Minced garlic
- 3 Scallions
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
You will need:
Large pan
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
7 g
Saturated Fat
1 g
Sodium
700 mg
Total Carb
11 g
Sugars
4 g
Protein
41 g
Fibre
3 g
Preparation
Char the scallions & jalapeño
In a large pan, heat a drizzle of oil on medium-high. Add the scallions and jalapeño. Char, 2 to 3 min. per side, until browned; season with ⅓ of the spices and S&P. Transfer to a cutting board and reserve the pan.
Start the skillet
Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
Mise en place
Meanwhile, quarter the zucchini lengthwise, then halve crosswise; toss with a drizzle of oil, the remaining spices and S&P. Roughly chop the parsley leaves and stems. Quarter the lime.
Finish the skillet
To the pan of chicken, add the zucchini. Cook, 3 to 4 min. per side, until the chicken* is cooked through and the zucchini are tender.
Make the chimichurri
Meanwhile, roughly chop the scallions. Halve and core the jalapeño lengthwise; finely chop. In a second medium bowl, combine the scallions, jalapeño (add ½ for medium spicy), parsley, garlic, juice of ½ the lime wedges, 2 tbsp olive oil (double for 4 portions) and S&P.
Plate your dish
Divide the skillet (slice the chicken beforehand if desired) between your plates. Top with the chimichurri. Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
