Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 boneless skinless chicken breast
- 10 cloves garlic, sliced in half lengthwise
- 2 teaspoons olive oil
- 2 medium zucchini
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon dried oregano
- ¼ teaspoon dried basil
- ½ cup chicken broth
Directions
Cut the chicken into ½ inch pieces.
Slice zucchini into rounds and semi-circles.
Heat oil in small frying pan or wok.
Add salt and pepper chicken to taste, and add garlic.
Add the rest of the ingredients and bring to a slight boil.
Cook until chicken is no longer pink and zucchini is tender, but still crisp.
Serve with rice or flat bread.
Category:Gluten-free Recipes
Category:World Recipes
Category:Garlic Recipes
Category:Zucchini Recipes
Category:Chicken breast Recipes
Category:Basil Recipes
Category:Oregano Recipes
Category:Rice Recipes
Category:Bread Recipes