Thursday, July 7, 2011

Lime-Zucchini Chicken

The past seven days have found me trying to exercise as enthusiastically as I eat.

Why is this so difficult?

Eating is immensely pleasurable.  Exercising is...not.

I was doing Jillian Michael's "30 Day Shred".   But she kind of scares me. 

Switching to something a bit more feminine, now I'm trying the "Tracy Anderson Method Mat Workout."

For four whole days (I'm on a roll!  Yay!), I've combined running on the treadmill with Tracy's DVD.  My inner pessimist is hissing "Oh, I wonder how long this fitness streak will last," but I'm telling it to hush and taking it a day at a time. 

Meanwhile, I'm thinking about meals that are a teensy bit healthier.  (Never mind the Nutella Mousse I'm going to post soon...)

Like this Lime-Zucchini Chicken.

Putting your abundant garden produce to good use.

Saute a pound of flour-coated chicken in 2 tablespoons of olive oil.
Squeeze in the juice from two limes.

Toss in sliced green onions,


and diced tomatoes.
Cover and cook on medium-low heat for 10-15 minutes.

Lime-Zucchini Chicken
Serves 4

1 pound boneless, skinless chicken thighs
1/4 cup flour
Freshly ground black pepper (about a teaspoon)
1/2 teaspoon Kosher salt
2 tablespoons olive oil
2 cloves garlic, minced
Juice of two limes (2-4 tablespoons)
4 green onions, sliced (all of green part, small amount of white part)
2 small zucchini squash, quartered and sliced
2 ripe tomatoes, seeded, "goo" removed, and diced

Using a fork, mix the flour, salt and pepper together on a plate. 

Rinse the chicken in cold water.  Pat the chicken dry with paper towels.  Place the chicken in the flour mixture, turning it to coat on all sides.  (This is called "dredging.")

In a large skillet, heat the oil.  Add the garlic and saute for 2-3 minutes.  

Add the chicken to the skillet.  Saute for about 5 minutes on each side, until golden brown.  Squeeze lime juice over the chicken and really stir well with a wooden spoon to liberate the flavorful brown bits on the bottom of the skillet. 

Add the green onions, zucchini, and tomatoes.  Mix well.  Cover skillet with lid and cook over medium-low heat for 10-15 minutes.  (Check chicken for doneness.)

Serve with a leafy green salad.

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Liz said...

Jillian Michaels scares me too! I really llike the sound of this recipe. I have so much zucchini to use up, I think I will make this for a weekend meal. I am your newest follower. I am looking forward to reading your posts.


Anonymous said...

This looks so good. I'm having a recipe only link party "Cast Party Wednesday". This would be a perfect addition to my party. I would love it if you came by and shared some of your recipes with us.
I hope to see you there!

Unknown said...

Oh yum! I want this with pasta. Although that makes it not quite as good for you, I suppose.

Jillian scares me too. Plus I'm too self-conscious to do home video workouts. I'd much rather go OUT and make a fool of myself publicly than just feel like a fool in my living room, I guess.

Ginny said...

Ha, Lorene. Cracking up over here. I turn beet-red doing workout DVDs even in the privacy of my own home. I can't imagine going to a gym. I'd be the petrified log in the corner. Have you read my post on Zumba? That's what happens when I exercise in public.

(And yes...this dish would be awesome with pasta!!)