Marinated Chicken Breast with Asian Greens, Zucchini, Broccolini & Creamy Garlic Sauce
A fresh, flavourful midweek dinner that comes together in under 40 minutes. This recipe makes the most of the beautifully marinated chicken breast from the [Gourmet Meat Family Weekly Pack](link to product) by Star of the North, tender, juicy, and packed with flavour before you've even turned the stove on. Paired with vibrant Asian greens, zucchini and broccolini and finished with a rich creamy garlic sauce, this is the kind of meal that feels restaurant-worthy on a Tuesday night.
Ingredients
- 4x marinated chicken breast (from your [Gourmet Meat Family Weekly Pack](link to product) by Star of the North)
- 1 large zucchini, sliced into rounds
- 1 bunch broccolini, trimmed
- 2 cups Asian greens (bok choy, pak choy or choy sum)
- 4 cloves garlic, minced
- 1 cup thickened cream
- 1/2 cup chicken stock
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and fresh cracked pepper to season
- Fresh parsley or chives for garnish, chopped
Method
Step 1 — Remove the marinated chicken breast from the fridge 10 minutes before cooking to bring to room temperature. Season lightly with salt and pepper.
Step 2 — Heat olive oil in a large skillet or frypan over medium-high heat. Add the chicken breast and cook for 5-6 minutes on each side or until golden and cooked through. Remove from the pan and set aside to rest, covered loosely with foil.
Step 3 — In the same pan, reduce heat to medium and add butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant — don't let it burn.
Step 4 — Pour in the chicken stock and stir, scraping up any golden bits from the bottom of the pan. Add the thickened cream and stir to combine. Let the sauce simmer for 4-5 minutes until it thickens slightly. Season with salt and pepper to taste.
Step 5 — While the sauce simmers, heat a separate pan or wok over high heat with a drizzle of olive oil. Add the broccolini and zucchini and stir-fry for 3-4 minutes until just tender. Add the Asian greens in the last minute of cooking and toss until wilted.
Step 6 — Slice the rested chicken breast and arrange it over the vegetables. Spoon the creamy garlic sauce generously over the top. Garnish with fresh parsley or chives and serve immediately.
Serve with steamed jasmine rice or crusty bread to soak up that creamy garlic sauce.
A note on the chicken: The marinated chicken breast in this recipe comes straight from the Gourmet Meat Family Weekly Pack. The marinade does all the heavy lifting on flavour, making this dish even easier to pull together on a busy weeknight.