Pan-Seared Chicken & Zucchini with Crispy Potatoes

Method

1. 1

   Pat the chicken tenders dry with paper towels and season generously with salt and freshly ground black pepper. If desired, cut the tenders into 1-inch bite-sized pieces for quicker cooking and more even searing.

2. 2

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Carefully place the hash browns in a single layer and cook for 4-5 minutes per side, until they achieve a deep golden hue and irresistible crispness. Remove and set aside on a plate.

3. 3

   While the hash browns are cooking, dice the zucchini burger patties into uniform 1/2-inch cubes or thin strips, preparing them for a tender sauté.

4. 4

   In the same skillet, adding a touch more olive oil if necessary, increase the heat to high. Add the seasoned chicken pieces and sear for 3-4 minutes per side, turning occasionally, until each piece is beautifully golden brown and fully cooked through. Transfer the cooked chicken to the plate with the crispy hash browns.

5. 5

   Pour the remaining 1 tablespoon of olive oil into the hot skillet. Add the diced zucchini and sauté briskly for 5-7 minutes, stirring occasionally, until the zucchini is tender-crisp and exhibits slight browning at the edges, releasing its subtle sweetness.

6. 6

   Return the cooked chicken to the skillet with the sautéed zucchini. Toss gently to combine all the delicious elements. If desired, add a splash of water to the pan and gently scrape up any flavourful browned bits from the bottom, creating a light, glistening pan sauce.

7. 7

   Artfully arrange the pan-seared chicken and zucchini medley on individual plates, serving it alongside the perfectly crispy hash browns. Present immediately for a satisfying and wholesome meal.