青醬蒜香櫛瓜雞胸

Name: 青醬蒜香櫛瓜雞胸
Cook time: 18 min
Total time: 18 min
Ingredients: 櫛瓜 100 g (≈ ½ 條); 青醬 1⅓ 湯匙; 雞胸肉 120 g (≈ ½ 塊); 橄欖油 ⅓ 湯匙; 蒜 1 瓣; 鹽 ⅓ 茶匙; 黑胡椒 ¼ 茶匙; 洋蔥 20 g (≈ 1 顆); 蜂蜜 ⅓ 湯匙

This recipe is AI-generated. Adjust based on your actual situation.

Heat olive oil in pan, add garlic and onion to release aroma, then sear chicken until lightly browned. Add zucchini slices at the right moment so they soften without overcooking. Stir in pesto and a touch of honey for balanced sweet-savory finish, finishing with salt and pepper.

Difficulty

Cooking Time

18 min

Ingredients

櫛瓜100 g (≈ ½ 條)
青醬1⅓ 湯匙
雞胸肉120 g (≈ ½ 塊)
橄欖油⅓ 湯匙
蒜1 瓣
鹽⅓ 茶匙
黑胡椒¼ 茶匙
洋蔥20 g (≈ 1 顆)
蜂蜜⅓ 湯匙

Cookware

平底鍋

Steps

1將蒜切片、洋蔥切絲、櫛瓜切薄片、雞胸肉切條
2將雞胸肉條加入鹽、黑胡椒粉醃製 10 分鐘
3平底鍋中火熱橄欖油 20 秒，放入蒜片、洋蔥絲炒香 30 秒
4加入雞胸肉條煎至兩面微焦 3 分鐘
5放入櫛瓜片拌炒至軟化 2 分鐘
6加入青醬、蜂蜜拌勻 30 秒，以鹽、黑胡椒粉調味後即可起鍋

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