1 pound zucchini
2 garlic cloves
4 boneless skinless chicken breasts
1 tsp olive oil
2 tbsp water
1 cup torn basil leaves

Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl (you can also
use the side of a box grater if you do not have a slicer). Thinly slice garlic and reserve
separately.

Pat chicken dry, then cut crosswise into thirds. Season all over with ¾ tsp sea salt and ½
tsp pepper. Heat oil in a 12 inch heavy skillet over medium heat. Sauté chicken in batches,
until browned and just cooked through, 9-15 minutes total. Add chicken to zucchini.

Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add water and
scrape up any brown bits, then drizzle over chicken. Add basil and ¼ tsp salt to bowl and
toss until zucchini wilts slightly. Season with sea salt and pepper.

Carb count: 2 grams/serving

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