Chef's Pick
13 min.
440 cal.
2 serv.
Mild
Cook time: 13 minutes
Heat 1 tbsp oil in skillet over med-high; pat chicken dry, season with salt/pep + cook 4-6 min per side until fully cooked, no pinkness remains; remove chicken reserving pan juices
Wash, then slice 2 zucchinis into ¼-inch rounds; thinly slice shallot; heat 1 tbsp oil in a large skillet over med-high, add veggies to pan, season with salt/pep + sauté 4-5 min until tender
Divide chicken + veggies to plates then dollop each with 3 tbsp curry
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
440
24g
31
Saturated Fat
7g
35%
Trans Fat
0g
125mg
42%
240mg
11%
18g
7%
Dietary Fiber
2g
8%
Total Sugars
12g
Included 3g added sugars
6%
41g
0%
1%
2%
8%
35%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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