Stewed chicken fillet with zucchini
Chicken fillet provides solid protein, while zucchini adds volume and a little potassium without a heavy carbohydrate load. Ghee makes the dish more satisfying and helps the meat stay juicy even with a short braise. The result is a quick homemade dinner with a mild flavor and a clean ingredient list.
Cut chicken fillet (300 g) into thin strips and slice zucchini (400 g) into thicker batons. Finely chop green onion (50 g).
Melt ghee (80 g) in a frying pan or saute pan. Add the chicken fillet and fry it over high heat for 4-5 minutes until lightly browned, then season with table salt (to taste) and black pepper (to taste).
Add the zucchini, reduce the heat, cover the pan, and stew for another 8-10 minutes until the zucchini is tender and the chicken is fully cooked inside. Stir in the green onion at the end and warm the dish for 2 more minutes before serving.
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