This recipe for Lemon Chicken with Zucchini is simple to make, but full of flavor. Since I was diagnosed with cancer I try to be more mindful of my diet. I make sure I load up on vegetables all the time. I also try to incorporate as many antioxidant foods as possible to fight free radicals which can lead to cancer.
Benefits of Lemons (according to Medical News Today)
- Lemons are full of the antioxidant vitamin C
- Studies show the flavonoids may help reduce the risk of stroke
- The antioxidants may help prevent cancer causing free radical damage
- Immune system booster from the Vitamin C
These are just a few benefits of lemons. For more information go to medicalnewstoday.com
INGREDIENTS
- 6 chicken thighs, boneless and skinless
- 1 yellow zucchini, chopped 1/2 inch pieces
- 1 green zucchini, chopped 1/2 inch pieces
- 2 tablespoons cornstarch
- 1 1/2 c water
- zest of 2 lemons
- juice of 1 1/2 lemons
- 2 tablespoons olive oil
- fresh parsley, chopped
- salt
- pepper
Lemon Chicken with Zucchini is a very simple dish to make, so let’s get started.
Heat olive oil in a large frying pan over medium high heat. Salt and pepper the chicken thighs and place in the frying pan. Add the lemon zest on top of the chicken. Cook for 5 minutes, flip and cook another 5 minutes.
Chop the zucchini and set aside. You can leave the skins on or peel them, whatever your preference.
Add the lemon juice. Mix the cornstarch and water and add to the pan. Bring to a boil to thicken the sauce and reduce heat to a simmer. Add the zucchini and simmer for about 10-15 minutes.
Take several leaves, roll them up and cut into slices. You can then go back and cut them smaller. Sprinkle the chopped parsley over the top of the Lemon Chicken with Zucchini. This will add some much needed color and a light, but beautiful flavor to the dish.