A quick weeknight dinner
We’ve all been there, staring at the refrigerator trying to see what to whip up for dinner. Sometimes there’s a plan, and sometimes there isn’t and today was that day!
It was Monday evening and we had chicken. We did not have any fresh veggies so I opened the freezer and saw some zucchini wedges I had frozen from the height of the pandemic.
Soy Lime Grilled Chicken is always easy and yummy so I decided on that! I make this marinade all the time so I usually don’t measure.
Here’s my guesstimate!
- 3/4 cup of soy sauce
- 1 spoonful of minced garlic
- 1 spoonful of honey
- juice of one lime
- a few shakes of red pepper flakes
Just dump the chicken in and let it sit at least 20 minutes before grilling.
Then I found an inspiration for hibachi style veggies. I was a little worried about the zucchini being frozen but it was the only veggie I had to work with. I heated up a skillet, drizzled some sesame oil in the pan and dumped the frozen zucchini in.
The zucchini started to release a ton of water so I just let them cook until the water started to dry up. After several minutes, the zucchini started to brown. This process took a while so I browned some sesame seeds while I was waiting for the water to cook down.
I tried to resist the urge to stir the veggies so they wouldn’t turn to mush. I mixed together a little soy sauce and squeezable ginger and drizzled it over the zucchini and then sprinkled them with the sesame seeds.
Pulling it all together
Finally, I used some leftover jasmine rice, put about 2 tbs of butter in it and squeezed a half a lime into the rice after I zested the peel into the rice and microwaved it for 3 minutes.
We took the chicken off the grill, the sides were ready and dinner turned out better than expected! I have a lot of friends who have a lot of zucchini coming out of their gardens so YES, you can indeed cut it up and freeze it and still enjoy it months later just like this!