A little different twist on breakfast
- 1 pound boneless skinless chicken breast
- 1/4 C olive oil, divided
- 8 C zucchini slices
- 1 C chopped celery
- 2 granny smith apples
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 C fresh sage
Heat a skillet. Add half of the oil to the skillet, and cook the chicken on med-high heat until golden. Turn over and cook until other side is golden. Middle will not be quite cooked. Remove from pan and set aside.
Add remaining oil to skillet. When oil is hot, add the celery and cook until soft.
While celery is cooking, slice the zucchini. Core and chop apples. Powder the sage with the salt and garlic powder. Toss all together in a bowl to mix well and thoroughly season the apples and zucchini. When celery is cooked, add this mixture to the skillet and cook until apple is softened, about 10 minutes.
While mixture is cooking, cube the partially-cooked chicken. When apple is soft and zucchini is cooked, return chicken to skillet. Cook until chicken is done.