Chicken Breast with Zucchini

Stir fry chicken breast with vegetables and white wine recipe. Delicious, low-carb, and low-calorie chicken breast and veggies – a healthy Italian recipe of the Mediterranean diet. A quick, dietary recipe will appeal to everyone who loves healthy food.
Do you like low-calorie cooking? Try chicken breast Milanese, or pasta with chicken breast and zucchini, or chicken fillet in lemon sauce.

Русский

CHICKEN & VEGGIE RECIPE

Ingredients (2 servings)

  • 500 g Chicken Breast
  • 50 ml White Wine
  • 1 Carrot
  • 1 Zucchini
  • 1 Red Onion
  • 1 Lemon
  • 6 tbsp Olive Oil
  • Plain Flour
  • Salt, Pepper

INSTRUCTIONS

Peel the carrot, cut into slices. Cut zucchini into slices. Cut the red onion into slices.

Preheat 3 tbsp of olive oil over medium heat; add the onion. Fry for 1-2 minutes.
Add carrot, fry for 2-3 minutes, add zucchini. Cook for 2-3 minutes, stirring. Remove from heat.

Cut chicken breast into strips, roll in flour. Heat 3 tbsp of olive oil over medium heat.

Add chicken, fry until golden brown. Flip, fry on the other side, salt, and pepper.

Add white wine, let it evaporate for 1-2 minutes, add lemon zest. Return the vegetables into the pan, stew for 2-3 minutes, stirring.

Stir fry chicken breast with vegetables and white wine recipe
★★★★★
    Stir fry chicken breast with vegetables and white wine recipe.
    Chicken Breast with Zucchini
    Servings: 2
Ingredients
  • 500 g Chicken Breast
  • 50 ml White Wine
  • 1 Carrot
  • 1 Zucchini
  • 1 Red Onion
  • 1 Lemon
  • 6 tbsp Olive Oil
  • Plain Flour
  • Salt, Pepper
Instructions
  1. Peel the carrot, cut into slices. Cut zucchini into slices. Cut the red onion into slices. Preheat 3 tbsp of olive oil over medium heat; add the onion. Fry for 1-2 minutes. Add carrot, fry for 2-3 minutes, add zucchini. Cook for 2-3 minutes, stirring. Remove from heat.
  2. Cut chicken breast into strips, roll in flour. Heat 3 tbsp of olive oil over medium heat. Add chicken, fry until golden brown. Flip, fry on the other side, salt, and pepper. Add white wine, let it evaporate for 1-2 minutes, add lemon zest. Return the vegetables into the pan, stew for 2-3 minutes, stirring.
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