Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 lemon, juiced and zested
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 1 cup cherry tomatoes, halved
- Fresh herbs for garnish (parsley or basil)
Instructions
- Season the chicken breasts with salt, pepper, oregano, and thyme. Drizzle with 1 tablespoon of olive oil and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown on both sides, about 4–5 minutes per side. Remove the chicken and set aside.
- Add the minced garlic to the same skillet and cook for 30 seconds until fragrant. Toss in the sliced zucchini and cherry tomatoes. Sauté for about 5 minutes until vegetables soften.
- Return the chicken to the skillet. Squeeze fresh lemon juice over the top and sprinkle lemon zest. Cover and simmer on low heat for 10 minutes until the chicken is cooked through and flavors meld.
- Garnish with chopped fresh herbs. Serve hot with crusty bread or over rice for a wholesome meal.
Notes
- Feel free to substitute chicken thighs for breasts for extra juiciness and flavor.
- This dish is naturally gluten-free; just ensure sides are gluten-free.
- Enhance the flavor by adding crumbled feta cheese or a drizzle of balsamic reduction before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing, Searing, Simmering
- Cuisine: Mediterranean
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 95mg