This is not really a time-intensive recipe, but it does need to be planned ahead. I spent about 10 minutes preparing it last night and less than 10 minutes making it for today’s lunch.
I sliced one zucchini on the thinnest setting of the mandoline, took the stacks of sliced zucchini and cut them into thirds giving me two inch long thin slices that I tossed in a bowl. I then sliced 1/2 onion on the same setting. I tossed about half the sliced onion in the bowl with the zucchini. Then I zested a lemon and put the zest in with it as well. I cut the lemon in half and squeezed half the lemon into the bowl. I added 1/2 tsp of cumin, some salt and pepper and put a lid on the bowl, shook it a bit to distribute and put it in the fridge.
I got out a baggie and squeeze the other half of the lemon juice in their. I put the other half the onions in as well. I added 2 tsp of olive oil and a raw chicken breast. I sealed it up and put it in the fridge. Whenever I walked by the fridge, I would open it up and give the chicken and the zucchini a little shake to keep it marinating on all sides.
I heated my skillet to med-high with 2 tsp of olive oil. I cut the chicken into 1 inch pieces of so and let them saute, turning once – about 8 minutes. Meanwhile, I chopped up some butter lettuce and put it in a bowl with the zucchini and tossed it all lightly. I added a small handful of almonds and dried cranberries. When the chicken was done, I tossed it in with salad and served immediately.
The lemony flavor infused the meat and the zucchini and the lemon acid made the zucchini as tender as if it had been cooked while keeping its fresh flavor. It was delicious and easy – even though it does require planning.