Ingredients
- Boneless, skinless chicken breasts: 1.5 pounds
- Zucchini: 2 medium, sliced
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Lemon juice: 2 tablespoons
- Dried oregano: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Cut the chicken breasts into 1-inch cubes. In a bowl, toss the chicken with 1 tablespoon of olive oil, salt, pepper, and oregano.
- Step 2: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until browned and cooked through.
- Step 3: Add the sliced zucchini and minced garlic to the skillet. Cook for 3-5 minutes, or until the zucchini is tender-crisp.
- Step 4: Stir in the lemon juice and cook for another minute, allowing the flavors to meld.
- Step 5: Serve immediately. Garnish with fresh herbs, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat with a splash of water or broth to prevent drying.
- Serve this dish over quinoa or rice for a complete and satisfying meal.
- Don't overcrowd the pan when cooking the chicken, work in batches if needed for even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American