Green Chicken! A yummy weeknight extravaganza!
OK, so it's chicken and veg. When one is trying to eat in a healthy fashion, chicken and veg can become kind of samey. This is one way we really enjoy chicken and veg, and we ate this even before we started counting calories. Granted, in those days there may have been buttered rice or even fresh biscuits on the side.
The inclusion of zucchini makes this dish not quite seasonal, although the mushrooms that inspired me to make this now came in my farm box. They weren't labeled and it took me some time to figure out that they were King Oyster Mushrooms. (Calls for caps, don't you think?) They are very firm and meaty and kept beautifully for several days in my fridge. You can use any mushroom you like.
1 lb. boneless, skinless chicken meat
1/2 cup Trader Joe's Romano Caesar Dressing
t tbsp. olive oil
1 large shallot, peeled and chopped
8 oz. mushrooms, cleaned and sliced
1 zucchini, halved and sliced
2 cups frozen peas
Salt and pepper to taste
A good handful of chopped parsley
Cut the chicken into bite sized pieces and combine with salad dressing. Allow to marinate at least an hour or overnight.
Heat a large skillet and add the olive oil. Add the chicken pieces and shallots. After the chicken has browned a bit, add the mushrooms and zucchini and stir. After about 5 minutes, add the frozen peas and cover. The peas should thaw and cook in another 5 minutes or so. Taste and adjust salt and pepper. Serve with a good sprinkling of parsley.
Serves two plus one lunch for tomorrow!