Cowgirl Chicken

The zucchini harvest has been quite bountiful this summer. Feel free to stop by the farm stand and grab some fresh picked organic zucchini to cook up for dinner!

By Dawn Brandt

Ingredients:

2 chicken breasta, skinless and boneless, cut into 1 inch cubes

2 small or 1 medium zucchini 

4 TBLS ghee

Juice and zest of half a lemon

2 cloves garlic, minced

1 TBLS dijon mustard

1/4 tsp smoked paprika

1/4 cup chicken broth

1 tsp hot sauce (I used Tapatio)

2 TBLS chopped parsley

1 TBLS chopped chives

1 tsp dill

1/4 tsp crushed red pepper flakes

Salt and freshly ground pepper to taste

Wash and trim the ends of the zucchini or squash. Make zoodles with a spiralizer. Place zoodles in a colander and sprinkle with 2 tsp salt. Set the colander over a bowl and let the zoodles rest for 30 minutes to reduce the water content.

Season chicken with salt and pepper. Set aside.

Heat 2 TBLS ghee in a cast iron skillet over medium high heat.  Once melted and the skillet is hot, add the chicken and, without stirring, let one side brown.

Add minced garlic and red pepper flakes and stir in with chicken to cook the other side for another minute. Remove chicken to a plate and set aside.

In the same skillet, melt remaining 2 TBLS ghee, then stir in lemon juice and zest, mustard, hot sauce and chicken broth.  Bring to a simmer and stir constantly for 2-3 minutes until sauce has reduced.

Stir in the fresh parsley, chives and dill, then add zoodles and cook until zucchini are cooked through, approx 2 minutes. Return the chicken to the pan and cook for another minute.

#zoodles #farmfreshveggies