Balsamic Chicken Breast with Sauté Zucchini | Connie Costello Health Coach

Balsamic Chicken Breast with Sauté Zucchini

If you eat animal protein it is important that you eat clean, lean proteins. For chicken this means pasture raised hens without the use of hormones or antibiotics.
Make sure to add the oil to the marinade to tone down the acidity of the balsamic vinegar so that the meat does not get tough. High acidic marinades tend to toughen the meat. The balsamic vinegar also adds a mild sweetness to this meal.
Garlic is the anti-inflammatory ingredient in this dish and makes the zucchini taste absolutely delicious. Cook in batches to avoid over stirring.



  • Serves 4
  • 4 4-6 ounce chicken breast
  • ¼ cup balsamic vinegar
  • 2 tablespoons avocado oil
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, minced
  • 1 tbs coconut oil
  • 4 medium zucchini thinly sliced
  • 3 garlic cloves, minced
  • salt and pepper to taste
In a non-reactive bowl, glass works well, combine balsamic vinegar, avocado oil, Dijon mustard and minced garlic. Add chicken breasts and marinade for 1 hour or overnight.

In a grill or skillet heat 1 tablespoon oil over medium temperature and cook chicken breasts for 4-5 minutes on each side.
In a large pan heat 1/2 tbs oil. Add garlic and cook for 30 seconds, add 2 zucchinis and sauté until browned. Careful not to over stir, zucchini’s will break. Transfer to a bowl and keep covered. Repeat with remaining oil and zucchinis. Season with salt and pepper.

* Do not use Extra Virgin Olive Oil for cooking just olive oil or avocado oil

*You can also grill the Zucchini.

*Serve with brown rice.

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