Zesty Zucchini and Chicken Skillet
Ingredients
- 1 tablespoon olive or avocado oil
- 3-4 zucchini, about 4 cups diced
- ½ white or yellow onion, sliced into strips
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 lb ground chicken
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Sauce:
- ½ cup coconut aminos or low sodium soy sauce
- ⅓ cup water
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons garlic, minced
- ½ teaspoon chili powder
- ½ teaspoon ground ginger
- 2 teaspoons arrowroot flour
Directions
1. Cut the ends off the zucchini and discard. Cut each in half lengthwise, then further slice into small chunks.
2. Heat oil in a large skillet over medium-high heat. Add the zucchini and sliced onion, sautéing for 6-8 minutes until tender and slightly browned. Remove from skillet and set aside.
3. In the same skillet, add the ground chicken. Season with salt and pepper, and cook until no longer pink.
4. While the chicken cooks, mix the sauce ingredients in a jar and shake well.
5. Return the zucchini and onion to the skillet with the chicken. Reduce heat to low, pour in the sauce, and stir for 2 minutes until the sauce thickens.
6. Serve with a side of rice, cauliflower rice, or roasted potatoes. Garnish with sesame seeds, parsley, or green onions.
