Thursday, July 20, 2017

Rosemary Ranch Chicken and Pan Seared Zucchini and Corn

The herb garden provided the fresh rosemary for this tasty chicken marinade. While that was hibernating in the refrigerator for 30 minutes, lots of dicing, shucking, mincing and slicing of vegetables occurred. Bring the grill and frying pan up to temp, and alternate between stirring the vegetables and turning the chicken. A delicious, colorful and low-carb feast!

Pan Seared Zucchini and Corn

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 medium red bell pepper, cored, seeded, and medium diced
  • 1/2 medium yellow onion, medium diced
  • Kosher salt and freshly ground black pepper
  • 2 medium zucchini, medium diced
  • 2 ears white or yellow corn, shucked
  • 1 clove garlic, finely minced
  • 2 tbsp thinly sliced fresh basil leaves


  • Heat the oil and butter in a large frying pan over medium heat until shimmering. Add the bell pepper and onion and season with salt and pepper. Cook, stirring occasionally until the vegetables have softened slightly, about 6 minutes. Meanwhile, remove the corn kernels from the cobs.
  • Increase the heat to medium high, add the zucchini, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until the zucchini is crisp-tender, about 3 to 4 minutes.
  • Add the corn, stir to combine, and cook until just warmed through, about 2-3 minutes. Add the garlic, turn off the heat and stir in the basil. Taste and season with salt and pepper.

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