Ingredients
4 boneless, skinless chicken breasts (6 oz each)
2 medium zucchinis (sliced into 1/2-inch rounds)
2 tablespoons extra-virgin olive oil
2 cloves garlic (minced)
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon (zest only)
Instructions
Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden. Transfer to a plate.
Add garlic to skillet and sauté 30 seconds. Return chicken to skillet and spoon in lemon juice and zest.
Add zucchini slices with oregano, basil, salt, and pepper. Reduce heat to medium, cover, and cook 5-7 minutes until zucchini is tender-crisp.
Rest chicken 5 minutes before slicing. Serve immediately.
Notes
For added color and acidity, toss in 1/2 cup halved cherry tomatoes in step 3.
Substitute chicken with extra firm tofu can for vegan version.
Store leftovers in air-tight containers up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Pork-Free
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 2g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg