Red Pepper Zucchini

Ingrédients

• 8 oz chicken breasts
• 3 tsp. olive oil (divided use)
• 2 Roasted Red Peppers (chopped)
• 1/4 cup goat cheese (about 1 oz.)
• 1/2 cup onion (chopped)
• 3 cloves garlic (chopped)
• 2 zucchini
• 1/2 tsp. sea salt (or Himalayan salt)
• parsley (for garnish; optional)

Préparation

1. 1

   Combine 1 tsp. oil, roasted red peppers, and cheese; mix well. Set aside.

2. 2

   Heat remaining 2 tsp. oil in medium saucepan over medium-high heat.

3. 3

   Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.

4. 4

   Add garlic; cook, stirring frequently, for 1 minute.

5. 5

   Remove from heat. Set aside.

6. 6

   Using a vegetable peeler, cut each zucchini into lengthwise strips about 1⁄8-inch thick.

7. 7

   Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping

8. 8

   when you hit the seeds at the core.

9. 9

   Discard cores.

10. 10

    Cut slices lengthwise into 1⁄2-inch ribbons.

11. 11

    Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2

12. 12

    to 3 minutes, or until zucchini softens, but before it releases liquid.

13. 13

    Add salt and roasted pepper mixture; cook, stirring frequently, for 2 to 3 minutes, or until heated through.

14. 14

    Add 4 oz of Grilled Chicken to each Plate

15. 15

    Divide evenly between two serving plates.

16. 16

    Garnish with parsley (if desired); serve