6 skinless, boneless chicken breasts
8 cubed zucchini
6 skinless, boneless chicken breasts
3 skinless, boneless chicken thighs
1 large onion, quartered and diced
3 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
3 tablespoons chicken bouillon granules
1 tablespoon salt
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1 teaspoon dried basil
Mix the chicken, zucchini, chicken and onion into a shallow dish to dry.
In a large heavy skillet, heat oil over medium heat. Add chicken, zucchini, chicken, onion and garlic and saute over medium heat for 5 minutes. Stir in lemon juice, salt, bouillon, lemon juice and salt. Bring to a slow boil, stirring constantly, until chicken is no longer pink and vegetables are tender.
Add chicken broth and olive oil, and bring to a boil. Reduce heat to medium-low and heat until chicken is no longer pink and vegetables are tender. Stir in basil, turning chicken once. Boil for 5 minutes and stir in basil. Reduce heat to low, and stir in chicken broth and vegetable broth.
Return chicken to a large pot over medium heat. Add oil, lemon juice, salt, bouillon, lemon zest and basil and cook, stirring occasionally, for 5 to 6 minutes. Reduce heat, and simmer for 2 to 3 minutes.