Chicken with Olives and Squash
Try this Chicken with Olives and Squash recipe, or contribute your own.
Try this Chicken with Olives and Squash recipe, or contribute your own.
- 2 tbsp olive oil
- 2 tsp sea salt
- 3 garlic cloves sliced
- 1.5 lbs skinless chicken breast thinly sliced to pieces
- 1/2 cup white onions or shallots sliced
- 2 tsp dry chili pepper flakes (optional)
- 2 large zucchini slice in half then diced into smaller pie
- 2 large yellow squash slice in half then diced into smaller pieces
- 2 tbsp mixed olives (pitted) more if desired
- 4 tsp capers more if desired
- 2 tsp ground black pepper
- Carbohydrate 0.680505 g
- Cholesterol 98.656340475 mg
- Fat 3.83093452122367 g
- Fiber 0.27825 g
- Protein 39.390404337375 g
- Saturated Fat 0.804620557974924 g
- Serving Size 1 1 serving (175g)
- Sodium 983.113890187514 mg
- Sugar 0.402255 g
- Trans Fat 0.608488057894597 g
- Calories 205 calories
Step-by-step
- Heat a large wok or saute pan with 2 tbsp olive oil over medium-high heat.
- When the saute pan starts smoking slightly, turn the heat down then add sliced garlic, onions, dry chili pepper flakes (optional), and sprinkle some salt to fragrant the oil. (30 seconds).
- Turn the heat back up to medium-high. Add sliced chicken, 2 tsp sea salt, 2 tsp black pepper. Stir with a wooden spoon and saute the chicken until the surface turns slightly white.
- Add mixed olives and capers. Continue to stir fry.
- Add zucchini and yellow squash. Continue to stir and make sure all ingredients are cooked evenly.
- Turn the heat down to medium and cover with a lid for about 3-4 minutes. The steam will cook the squash evenly.
- When the meat is cooked through and the squash turns soft (but not mushy), scoop out the ingredients and leave the remaining liquid in the pan.
- Reduce the liquid over high heat for another 2 to 3 minutes until it thickens.
- Combine the sauce with the rest of ingredients & Enjoy !
Controlling moisture is the singular technical hurdle when combining lean poultry with water-dense summer squash in a single pan. Slicing the chicken breast thinly ensures rapid protein coagulation before the exterior dries out, while strategic covering traps ambient steam to soften the zucchini without rendering it into a purée. Culinary traditions across the Mediterranean frequently pair briny cured fruits like capers and olives with neutral proteins to compensate for low natural fat content.
- Slice the zucchini and yellow squash uniformly into half-moons approximately one-half inch thick to ensure equal heat absorption during the steaming phase.
- Heat the wok until olive oil shimmers and just begins to emit wisps of vapor before introducing aromatics, keeping the contact time strictly under thirty seconds to prevent acrid bitterness.
- Cover the pan tightly for exactly three to four minutes once the squash is added, allowing condensation to finish the cooking process without scorching the bottom.
- Scoop out the solid ingredients promptly when the meat is opaque and the squash yields to gentle pressure, leaving behind excess cooking liquid to reduce over high heat for two to three minutes.
Concentrating the leftover pan juices intensifies the inherent salinity of the olives and capers, creating a glossy pan sauce that coats each piece of poultry efficiently. This rapid reduction method prevents waterlogged vegetables and guarantees a balanced distribution of flavor across every serving.
