Parmesan Chicken and Zucchini
- 3 tablespoons ghee
- 1 clove garlic minced
- 6 cups sliced Zucchini
- 1/4 cup bone broth
- sea salt and freshly ground black pepper to taste
- chicken leftover from Wild Mushroom and Pecan Chicken, chopped
- 1/4 cup grated Parmesan cheese
- In a large skillet, heat the ghee over medium-high heat. Add garlic, sauté for about 2 minutes until fragrant. Add zucchini, toss for another 3 minutes, or until tender. Add in the bone broth and season with salt and pepper and then toss in the chicken. Reduce heat to low, simmer for about 10 minutes, or until broth reduces by half, and then serve and garnish with cheese.
Related Recipe: Wild Mushroom and Pecan Chicken
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