I’m sharing a new video up on my YouTube Channel where I take you along to shop with me at the grocery store and use the produce to make this meal.  It’s a unique shopping experience because I’ve been challenge to shop for bruised or less than ideal produce and to make a meal out of it! I made a quick and easy Chicken and Zucchini which is a typical weekday meal for us.  Head on over to my channel and please subscribe!





  • 5 boneless, skinless chicken thighs
  • 1 tsp thyme
  • 1 tsp cilantro
  • 3 cloves garlic
  • 1 wiri wiri pepper, seeds removed
  • ½ tsp grated ginger
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tsp canola oil
  • ½ onion, chopped
  • 1 tsp tomato paste
  • 5-6 small zucchini, cut into ½ inch pieces
  • 2 ½ cup chicken stock


  • Cut chicken into thin strips. Finely dice thyme, cilantro, garlic and pepper then add to chicken.
  • Add grated ginger, garlic and salt and stir to combine. Let marinate for at least 1 hour.
  • In a pot over high heat, add oil. When the oil is hot, add seasoned chicken then cook until it begins to brown, about 5 minutes.
  • Add onion and sauté for about 2-3 minutes until it’s softened. Add tomato paste and stir, then cook for about a 1-2 minutes.
  • Add zucchini and chicken stock and bring to a boil. Reduce heat to medium then cover pot.
  • Cook for 15 minutes or until the zucchini has softened, then remove from heat and serve with rice.


Author: Jehan Powell