2 boneless, skinless chicken breasts (120-150g each), pounded to a thickness of 0.5 cm
1 tablespoon olive oil (2.4g)
3/4 cup zucchini, sliced (98g)
3/4 cup canned tomatoes without salt (137g)
Salt and pepper to taste
1 minced garlic clove (2g)
1 teaspoon dried marjoram (0.5g)
2 boneless, skinless chicken breasts (120-150g each), pounded to a thickness of 0.5 cm
1 tablespoon olive oil (2.4g)
3/4 cup zucchini, sliced (98g)
3/4 cup canned tomatoes without salt (137g)
Salt and pepper to taste
1 minced garlic clove (2g)
1 teaspoon dried marjoram (0.5g)
Dredge the chicken breasts in a skillet over medium-high heat for about 4-5 minutes per side, seasoning with salt and pepper
Remove the chicken from the skillet and reduce the heat to medium
Add olive oil and minced garlic to the skillet, stirring constantly until a golden brown sauce forms (about 30 seconds)
Add the zucchini and marjoram to the skillet
Let the mixture rest for 1 minute
Add the canned tomatoes, stir, place the chicken back in the skillet, cover, and cook for an additional 2 minutes
Extra Tip: Use a vegetable grater to grate some Parmesan cheese over each chicken breast when serving
Accompaniment: 1 cup cooked whole wheat macaroni (131g).
