Zucchini Lunchixa

Zucchini Lunchixa

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Stephanie Kilmon 1

"Using flash-frozen chicken breasts and some fresh zucchini and onions you can have a quick meal in minutes!"
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20 m servings 482 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 37.2 g
  • 57%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Melt 2 tablespoons butter in a small nonstick skillet over medium heat. Cook the garlic in the butter until softened, about 1 minute. Stir in the zucchini and the onion; cover, cook for 2 minutes. Mix the chicken and the remaining 1 tablespoon butter into the skillet; cover. Stirring occasionally, cook until chicken is no longer pink, about 5 minutes.


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This was an odd combo. I made it exactly as directed, against my better judgement. Chicken should had definitly been sauteed before vegetables so it can brown, zucchini got soggy. And two tab...

I used this as an inspiration. I seasoned breasts with salt and pepper and italian seasoning. seared the whole breast then finished in the oven. removed chicken to plattwr's nder loose foil. ...

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