Recipe by Birds Eye®
"Chunks of chicken and zucchini are quickly browned in a skillet, then tossed with grated Parmesan cheese, and served with hot cooked rice for a quick and delicious weeknight meal."
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boneless skinless chicken breast halves, cut into bite-sized chunks
olive or vegetable oil
1 (12 ounce) bag
Birds Eye® Recipe Ready Sliced Zucchini
grated Parmesan cheese
Quick and tasty but I did put a spin on this. I made it as a stir fry. Added mushrooms, more garlic and some soy sauce and ginger to give this an asian twist. Thanks for the quick recipe!
I thought this recipe was simple enough but it lacked depth of flavor. Definitely needs salt ( and I generally cook saltless)
Like the others I upped the garlic and also added onion powder, plus thinly sliced Roma tomatoes at the end.
Maybe a bit of lemon juice would brighten up the flavors.
This was good. I added extra garlic. Minced and powdered. Also added extra cheese. Very light on flavor, but that is okay! I would make this again.
Very good, my husband really liked it. I added some Italian seasoning and used fresh zucchini, but I like the idea of adding mushrooms.
Gluten-free and so GOOOD!!!
Good start, I added onion, more garlic, broccoli and some soy sauce for an Asian twist.
This went over well. I used fresh zucchini and,since my partner always wants some kind of sauce or gravy, I made garlic alfredo sauce on the side.
This was so quick and easy. We're vegan, so I used Beyond Meat in place of the chicken, and vegan parmesan. This came together in a snap and is healthy and tastes good. Leftovers taste great cold after sitting in the fridge overnight.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Chicken and Zucchini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 99
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