Chicken with Mushrooms and Zucchini in Soya Sauce

I make this recipe when I am trying to make healthier choices but eat delicious food at the same time. You can eat it as-is - for a light dinner, or serve it with rice or quinoa. Perfect for making more in advance - reheats nicely, and it tastes great cold too!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, mix together soya sauce ingredients with a small whiskk and set aside.

Step 2

Take a big deep roasting pan for this dish. Preheat some cooking oil. Start with the zucchini - saute them for a few minutes and set them aside in a bowl. Make sure not to overcook them - they should remain their shape! Since they get mushy easily I recommend making the thicker cuts. Season with salt a pepper slightly.

Step 3

Repeat the same process with the mushrooms, add to the bowl with zucchini and set aside.

Step 4

Season the chicken with salt, pepper and paprika. Saute for around 15 min, or until done.

Step 5

Now bring zucchini and mushroom back to the pan. Mix gently and warm up.

Step 6

Give a quick final whisk to the sauce mixture and add to the pan. Mix gently in order not to mush the vegetables. The sauce should thicken soon. Add a touch more water if it seems too thick, or to adjust to your liking.

Step 7

Serve alone or with some rice or quinoa and enjoy!