Chicken and Zucchini
A simple and healthy skillet dish featuring tender chicken breasts sautéed with fresh zucchini and flavorful herbs. Perfect for a quick weeknight dinner that’s both satisfying and low-carb.
Ingredients
- 4 boneless skinless chicken breasts
- 2 medium zucchinis sliced into half-moons
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of half a lemon
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the chicken: Season chicken breasts with salt, pepper, and dried oregano on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side or until cooked through and golden brown. Remove from skillet and set aside.
- Add garlic to the skillet and sauté for 1 minute until fragrant.
- Add zucchini slices to the skillet. Cook, stirring occasionally, until zucchini is tender and slightly browned, about 5-7 minutes. Season with salt and pepper.
- Return chicken to the skillet. Squeeze lemon juice over the top and cook for another 1-2 minutes to combine flavors.
- Garnish with fresh parsley before serving.
Notes
- You can swap zucchini for yellow squash or add cherry tomatoes for more color and flavor.
- For extra richness, add a sprinkle of grated Parmesan cheese before serving.
- Serve with rice, quinoa, or a simple side salad for a complete meal.
- Leftovers keep well in the fridge for up to 3 days.