Cast Iron Grilled Chicken & Zucchini
Ingredients
2 boneless skinless chicken breasts, halved horizontallyOlive oil
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of paprika
1/2 teaspoon of chili powder
1/2 teaspoon of seasoned salt
1/2 teaspoon of cumin
1/2 teaspoon of dried mustard
1/4 teaspoon of salt
1/4 teaspoon of black pepper
3 tablespoons of butter
4 small zucchinis, sliced
2 cloves of garlic, finely minced
Red pepper flakes (optional)
You will also need a SIGNATUREseries Cast Iron Skillet.
Instructions
- Combine the garlic powder, onion powder, paprika, chili powder, seasoned salt, cumin, dried mustard, salt, and black pepper in a small bowl.
- Slice the boneless skinless chicken breasts in half lengthwise to create thin cutlets.
- Drizzle the chicken with olive oil and season generously with the spice blend.
- Add a tablespoon of butter into a large cast iron skillet over medium heat.
- Once the skillet is warm and the butter has melted, add the chicken in a single layer and cook without disturbing until the underside is golden brown.
- Flip the chicken, add a tablespoon of butter, and cook until the chicken is cooked through with no pink and an internal temperature of 165 degrees. Transfer the grilled chicken onto a plate and set aside.
- Add your last tablespoon of butter into the skillet along with 2 cloves of finely minced garlic and cook for about 60 seconds, stirring consistently.
- Add the sliced zucchini and generously season with the spice blend and a big pinch of red pepper flakes (optional).
- Cook until the zucchini is tender.
- Push the zucchini off to the side of the skillet and return the chicken into the skillet to rewarm for a few minutes before serving.
- Enjoy your delicious Cast Iron Grilled Chicken & Zucchini!
