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* 2 medium [[zucchini]] |
* 2 medium [[zucchini]] |
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* 1 teaspoon fresh [[w:c:recipes:Lemon juice|lemon juice]] |
* 1 teaspoon fresh [[w:c:recipes:Lemon juice|lemon juice]] |
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− | * ⅛ teaspoon dried [[oregano]] |
+ | * ⅛ teaspoon dried [[w:c:recipes:Oregano|oregano]] |
* ¼ teaspoon dried [[basil]] |
* ¼ teaspoon dried [[basil]] |
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* ½ cup [[chicken broth]] |
* ½ cup [[chicken broth]] |
Revision as of 03:46, 1 April 2011
Ingredients
- 1 boneless skinless chicken breast
- 10 cloves garlic, sliced in half lengthwise
- 2 teaspoons olive oil
- 2 medium zucchini
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon dried oregano
- ¼ teaspoon dried basil
- ½ cup chicken broth
Directions
- Cut the chicken into ½ inch pieces.
- Slice zucchini into rounds and semi-circles.
- Heat oil in small frying pan or wok.
- Add salt and pepper chicken to taste, and add garlic.
- Add the rest of the ingredients and bring to a slight boil.
- Cook until chicken is no longer pink and zucchini is tender, but still crisp.
- Serve with rice or flat bread.