Zucchini Mushroom Chicken




2 chicken breasts OR the equivalent amount of chicken meat (my favorite way to eat this recipe is to cook a whole chicken in the oven first and use the meat from that including all of the chicken juices or you can always just use leftover chicken meat as another option)

4 cups zucchini, cut width wise into thin slices and then measure

4 cups mushrooms, measured whole…left whole for cooking or cut in halves or quartered

coconut oil or olive oil (if I’m doing the 2 chicken breasts way I use coconut oil…if I’m doing the whole chicken way I use olive oil)

sprinkle of thyme

sprinkle of rosemary


1. If you are cooking the 2 chicken breasts, fry them in a big pan on medium heat with about 2 Tbsp coconut oil. About halfway done cut meat into shredded pieces. When the chicken is about 75% done, add the zucchini and mushrooms. I usually add some more coconut oil at this point too so that everything is covered in it. Cook while stirring frequently. When zucchini is as soft as you would like it to be turn off heat and sprinkle with both thyme and rosemary as desired. Stir well.

2. If you are using the meat from cooking a whole chicken in the oven or leftover meat, first put the zucchini and mushrooms and the juices that drained from cooking the chicken in a big frying pan on medium heat while stirring constantly until desired softness of zucchini. Add chicken. Stir. When chicken is hot turn off heat. Add a drizzle of olive oil and a sprinkle of both thyme and rosemary as desired. Stir well.

Serves 4.

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