This light and nourishing chicken and zucchini recipe is simple to prepare and full of flavor, making it perfect for a gut-friendly meal. The balsamic-honey glaze adds a touch of sweetness while fresh basil brightens the dish. Instead of heavy pasta, thin zucchini ribbons serve as the base, making this a paleo and Crohn’s-friendly option that’s easy on digestion.

Serves: 4
Preparation Time: 30 minutes

Ingredients

  • 1 green zucchini

  • 1 yellow zucchini

  • 1 shallot, finely chopped

  • 2 cups chicken broth

  • ½ cup honey

  • ½ cup balsamic vinegar

  • ¼ cup finely chopped fresh basil

  • 4 boneless, skinless chicken breasts

  • 2 tbsp olive oil

  • Salt and pepper to taste

Instructions

  1. In a saucepan, combine honey and balsamic vinegar. Heat gently until the mixture thickens, then stir in the fresh basil.

  2. Slice the ends off the zucchinis and use a vegetable peeler to create thin strips. Bring chicken broth to a boil, add the zucchini ribbons, and cook for 3 minutes. Remove and set aside.

  3. Heat olive oil in a skillet over medium heat. Add shallots and cook until tender.

  4. Cut the chicken into 1-inch strips and sauté with the shallots until fully cooked through.

  5. Add the balsamic-honey glaze to the chicken and stir well.

  6. Serve the chicken and sauce over the zucchini ribbons.

Notes

  • Crohn’s Friendly Tip: If you are sensitive to vinegar, reduce the balsamic to ¼ cup and add a splash of extra broth for balance.

  • Vegetable Variations: You can substitute zucchini with yellow squash or even peeled carrots sliced into ribbons.

  • Protein Options: This recipe works well with turkey breast or firm white fish if you prefer lighter protein.

  • Serving Suggestion: For extra freshness, top with a sprinkle of chopped parsley or fresh oregano before serving.