Chicken & Zucchini Piquante Recipe

Name: Chicken & Zucchini Piquante
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 to 2 pounds boneless, skinless chicken breasts; Sprinkling plus 2 teaspoons Creole Seasoning (page 167); 6 tablespoons olive oil; 1 1/2 cups chopped onion; 1 cup chopped green pepper; 1 cup sliced celery; Pinch each of kosher salt and black pepper; 2 tablespoons chopped garlic; 3/4 cup Mutha Sauce (page 165); 1 can (28 ounces) diced tomatoes, drained; 1 cup chicken broth or stock (to make your own, see page 168); 2 bay leaves; 1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices; 2/3 cup stuffed green olives, halved; 2 teaspoons dried oregano; 2 teaspoons ground cumin; 1 teaspoon dried thyme; 2 tablespoons sliced scallion; Perfect Rice (page 117) or cooked macaroni

Servings: persons

1 3/4 to 2 pounds boneless, skinless chicken breasts
Sprinkling plus 2 teaspoons Creole Seasoning (page 167)
6 tablespoons olive oil
1 1/2 cups chopped onion
1 cup chopped green pepper
1 cup sliced celery
Pinch each of kosher salt and black pepper
2 tablespoons chopped garlic
3/4 cup Mutha Sauce (page 165)
1 can (28 ounces) diced tomatoes, drained
1 cup chicken broth or stock (to make your own, see page 168)
2 bay leaves
1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
2/3 cup stuffed green olives, halved
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon dried thyme
2 tablespoons sliced scallion
Perfect Rice (page 117) or cooked macaroni

1
Cut the chicken breasts into 1/4-inch strips.
2
Season them lightly with Creole Seasoning.
3
Fire up a large skillet over medium heat.
4
Add the olive oil.
5
When its hot but not smoking, add the chicken strips and cook for a couple of minutes on each side, til lightly browned.
6
With a slotted spoon, scoop the chicken out of the pan and onto a plate.
7
Set aside.
8
Dump the onions, peppers, and celery into the oil left in the pan.
9
Cook for about 5 minutes, til soft; then season with a pinch of salt and pepper.
10
Add the garlic and cook for 1 minute more.
11
Stir in the Mutha Sauce, tomatoes, broth, and bay leaves.
12
Cover and simmer for 8 minutes; take off the lid and simmer for 2 minutes more.
13
Toss in the zucchini, olives, oregano, cumin, and thyme.
14
Simmer for 2 minutes.
15
Slide the chicken strips back into the pan and cook for 5 minutes more.
16
Taste and season with 2 teaspoons Creole Seasoning.
17
Take out the bay leaves and stir in the scallions.
18
Lay down a bed of Perfect Rice or macaroni on each plate, and spoon the chicken mixture over it.
19
Serve while its pipin hot.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 3/4 to 2 pounds boneless, skinless chicken breasts, Sprinkling plus 2 teaspoons Creole Seasoning (page 167), 6 tablespoons olive oil, 1 1/2 cups chopped onion, and more.

Yes, Chicken & Zucchini Piquante falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken & Zucchini Piquante

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