Yesterday, when I got home, I heard the UPS truck coming & got my hopes all up that it was Black Beauty II. It wasn’t, but she should be here sometime this week. Since this week is our anniversary, today is my Friday. That’s two exciting things. Plus, fall TV comes starts coming back this week. It doesn’t take much to make me happy. Throw in a cookie and my week will be made.
In preparation of the overindulging we will certainly be doing later this week, I tried to keep it healthy with a stir fry. This recipe is very much like the Chicken & Green Bean Stir Fry that I’ve made but with zucchini, which is in season. Maybe I’ll get crazy & do green beans AND zucchini next time. That would probably be delicious. I served it with a brown & white rice combo.
Source: Based on this Food.com recipe
Makes: 4 servings
1-1.5 lb boneless skinless chicken, I used tenders, cut into 1/2″ chunks
1 Tb minced garlic
3 medium zucchinis, cut into half moons
Juice of half a lemon
1 t. dried basil
1 t. dried oregano
1 cup chicken stock
Salt, pepper, Montreal chicken seasoning, onion powder to taste
Cut the chicken into 1/2″ chunks & season to taste. I used salt, pepper, Montreal chicken seasoning, onion powder, basil & oregano.
Slice zucchinis into semi-circles/half-moons.
Heat oil in a pan over medium heat.
Add the minced garlic, chicken, zucchini, lemon juice & chicken stock. Bring to a slight boil.
Remove from heat when chicken is no longer pink and zucchini is tender but still crisp.