Créé avec l’IA
Chicken, Potato and Zucchini Skillet with Cucumber Yogurt
35 min 590 kcal par portion Facile
Ingrédients
4 Portions
- Skinless chicken breast, diced150 g
- Potato, diced200 g
- Zucchini, sliced150 g
- Cucumber, grated100 g
- Olive oil10 g
- Onion, chopped50 g
- Plain Greek yogurt50 g
- Garlic, minced3 g
- Fresh dill, chopped5 g
- Salt2 g
- Black pepper1 g
Instructions
- 1
Prepare the cucumber yogurt by squeezing the grated cucumber to remove excess moisture. Mix it with the Greek yogurt, garlic, dill, half of the salt, and a small pinch of black pepper. Refrigerate while cooking the skillet.
- 2
Heat the olive oil in a large skillet over medium heat. Add the diced potato and cook for 8–10 minutes, stirring occasionally, until it begins to soften and turn golden.
- 3
Add the chopped onion and cook for 2–3 minutes, stirring frequently, until softened.
- 4
Add the diced chicken breast, the remaining salt, and the remaining black pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
- 5
Add the sliced zucchini and cook for another 4–5 minutes, stirring occasionally, until tender but not mushy. Ensure that the potatoes are fork-tender and the chicken has reached an internal temperature of 74°C (165°F).
- 6
Remove the skillet from the heat. Serve the chicken, potato, and zucchini mixture hot with the chilled cucumber yogurt spooned over it or served alongside.
