A bit ago I got two cat-sized zucchinis for free. The person who I got them from did ask if I even have any use for such large zucchinis, but I assured him that I am sure I’ll use them one way or another. I had no idea that cat-sized truly meant cat-sized – if not even bigger. Length almost half a meter and the thickest part 36 cm around. Even the smaller one of the two weighed over 2 kilograms. I have never before seen this big zucchini. Nonetheless, they were very firm and delicious.
Being frugal is part of my personality and it means nothing gets thrown away, so no sooner said than done I had to start coming up with ways to utilize the vegetables in question. A big portion of the first “cat” was used at my eldest daughter’s birthday party, where we enjoyed the last warm day of August and made skewers alternating between pork and the zucchini.
Few weeks ago, I assembled a plate as seen in the picture and made one like it immediately the next day since I had so much chicken breast left, and the taste was extremely enjoyable. I shared the latter with my daughter, and it definitely filled my stomach comfortably, although not to the point being overwhelming. And just yesterday I prepared the same meal for three people. I had ingredients double the amount and as a side a very tasty champignon risotto. It was perfectly enough, even though we had one person with a huge appetite sitting at the table with us.
The chicken I bought pre-marinated, and I could not have made a better one myself: spices included among other things rosemary and cranberry. If you buy the breast unflavored, then you should put the meat in a marinade already a day before.
Preparing was easy, cut the zucchini into cubes and to become seasoned it goes. Firstly, broccoli as nice sized florets into melted butter and then microwaved for a few minutes. And finally let the air fryer “puff”.
There is still more than enough zucchini, so continuation will follow.
PORTION: 1-2 servings
TIME TO COOK: about 20 minutes
INGREDIENTS:
- abt. 200 gr chicken breast pre-marinated
- abt. 100 gr zucchini
- abt. 100 gr broccoli
- olive oil
- abt. ½ teaspoon of salt
- chili powder
- 1 tablespoon of lemon juice
- butter
Cut about 100 grams of zucchini into small cubes and put into a suitable dish. Add some olive oil, a dash of salt, a good amount of chili powder and about one tablespoon of lemon juice. Mix well and leave it to marinate.
Cut the broccoli into small florets and cook in the microwave for 4-5 minutes with some water and melted butter. When done, mix well and leave it to wait in the butter mixture.
Cut the chicken breast in 2-3 pieces and insert into the airfryer. Set the heat to 200 degrees celsius and time to 22 minutes. After cooking the meat for 10 minutes, turn the fillets and add the zucchini.
First drain the broccoli and then add it in the fryer once the meat and zucchini has been cooking for 5 minutes and then let it cook for the remaining 7 minutes.
Eat as it is or serve with a nice risotto rice.
Tags airfryer chicken breast zucchini broccoli
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