Last week, I made these Chicken Bits again for dinner and while I was taking them off the stove, I decided to cook this zucchini in the same skillet. It was an excellent spur of the moment decision. The zucchini picked up plenty of flavor just from the oil and the spices left in the pan. I will be doing this same thing again next time I make this chicken.
As always, this chicken was an enormous hit with my entire family and the zucchini was deemed delicious by both my husband and myself. I really liked the way the zucchini flavors complimented the chicken so well. My boys have decided that they are about done with squash for the year and luckily, our garden is almost done in this heat as well. Served with Roasted Red Potatoes, Chipotle Dipping Sauce and Homemade Ketchup, this was a fun dinner that we all enjoyed.
- recipe for Chicken Bits
- 2 medium size zucchini sliced into thick rounds
- kosher salt to taste
- freshly ground black pepper to taste
- additional olive or coconut oil as needed
- Cook the chicken bits as directed in the above recipe. Remove the chicken to a separate dish and cover to keep warm. Add the zucchini to the hot skillet and toss to coat. Add a tablespoon or so of oil to the skillet, if needed, in order to coat all of the zucchini. Sprinkle generously with salt and pepper and cook over medium high heat until just barely tender. Enjoy!