After a long day at work you don’t want to cook a whole dinner. You’ll have to pull out all the pots and pans, chop, dice, wait hours for the cooking, and time everything right. It’s just too much sometimes.
This recipe is really easy and quick to make. Yes, you will chop a little bit, but it’s worth it. The seasoning on this chicken will mix-up your traditional cooking and wake up your senses. What’s even better is that it all takes about 30 minutes from start to finish.
Here’s what you’ll need when cooking for two people:
2 chicken breasts
1 small can of mushrooms (or fresh mushrooms if you have any)
1 can of dark red kidney beans
Gyoza Dipping Sauce
- Heat the oven to 450
- Defrost the chicken (if need be) and then butterfly the chicken. This means that you cut the chicken in half sideways so that it opens up and flattens out.
- Wash the zucchini and chop it up into small 1/4″ pieces
- Layer a baking pan with some aluminum foil and spray it with some cooking spray. Put the chicken on one side and the zucchini on the other.
- Sprinkle the zucchini with salt and pepper to your taste.
- Spread a little Gyoza sauce onto the chicken, add a little pepper, and toss the mushrooms on top.
- Put the zucchini and chicken into the oven for 15 minutes.
- Halfway through, flip the zucchini and salt and pepper the other side if you need to and put them back into the oven.
- When it gets down to about 13 minutes, you can start cooking the kidney beans in a pot.
- When the 15 minutes is up check on the zucchini. If you want it cooked a bit more than take the chicken off and put it in for another 5 minutes.
- Once the zucchini is done, the kidney beans should be done as well.
- Put it all on to the plates and enjoy!