Charred Lemon Zucchini
Light and tasty, this gluten free, low carb, pan-charred lemon zucchinipairs well with Sprouts pre-marinated Citrus Herb Chicken, and makes a quickand tasty week night dinner.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp olive oil
- 3 zucchinis
- 1 red onion
- 3 cloves garlic
- 2 tsp grated fresh ginger
- ¼ tsp turmeric
- ½ tsp basil
- ¼ tsp salt
- ¼ tsp pepper
- ½ a lemon
- parsley
- 2 Sprouts pre-marinated citrus herb chicken breasts
Instructions
- 1
Peel and dice onion, garlic and if usingfresh ginger, skin and grate ginger.
- 2
Add olive oil to a pan and add in the onionand saute about 10 minutes.
- 3
While onion is sautéing, slice up zucchini
- 4
Then add in the ginger and garlic to theonion and mix well.
- 5
Push the garlic, ginger onion mix to thesides of the pan, add the sliced zucchini to the middle, raise the heat tomedium-high and let it cook about 5-7 minutes, then, using a spatula flip oversliced zucchini and let cook another 5-7 minutes.
- 6
Grate half lemon rind into zucchini and thenadd in the juice of this half lemon. Also add in the salt, pepper, turmeric andbasil and mix well.
- 7
Garnish with parsley and serve with chicken.
- 8
*Prepare chicken by sautéing each breast for10 minutes in about 2 tbsp of oil, then flip them over and sauté another 10minutes.
- 9
Enjoy!