Chicken with Zucchini and Wild Rice

This is a really nice dish; not a quick one but easy enough to prepare.

The chicken stays soft, and overall the taste is light but it is an appetizing choice.


Serves: 4/6

Preparation: 30 minutes

Cooking time: 30 minutes.


  • 3-4 boneless, skinless chicken breast cut into medium size chunks

  • 1 green onion sliced thinly

  • 3 garlic cloves, crushed

  • Coconut oil

  • Olive oil or some butter

  • Salt, paprika

  • A few splashed of dry white wine approx. 1/2 glass

  • 1 tablespoon of Tamari sauce

  • 1 tsp turmeric powder

  • 1/2 tsp mustard seeds

  • 1 handful of parsley thinly cut

  • 1/2 handful of dry origano

  • 1 glass of vegetable stock

  • Flour

  • 2 medium size zucchini cut into small pieces

  • 10/12 mushrooms (any kind you like) sliced.


In a big pan or wok, heat the oil over medium heat and fry the onions for 5 minutes adding some water and stirring regularly.

Add the crushed garlic, the mustard seeds and the wine and keep cooking for another 6 to 8 minutes adding more water if necessary.

Add the chicken (after you have wash it, pad it dry and covered with flour; (cover generously as the extra flour will create a creamy sauce when you add the vegetable stock).

Season with salt, paprika, add the herbs, Tamari sauce and the turmeric and cook for about 10 minutes until the chicken is ready outside.

Add the zucchini and the mushrooms together with the vegetable stock, cover with a lid and cook over medium heat for another 15-20 minutes depending on the size of the chicken chunks.

The chicken should be tender.

During the last 20 minutes, cook the wild rice in salted boiling water, drain it, add some olive oil or butter and serve with the chicken.


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