Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 medium zucchinis, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
- Optional: Feta cheese for topping
Instructions
- Season the chicken breasts with salt, pepper, paprika, oregano, and thyme. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil and minced garlic. Sauté for 30 seconds until fragrant. Add sliced zucchinis and cook for 5-7 minutes, stirring occasionally, until tender and slightly caramelized. Squeeze lemon juice over the vegetables.
- Slice the cooked chicken and add back to the skillet with the zucchini. Mix to combine all flavors. Sprinkle with feta cheese and chopped parsley if desired.
- Cook for an additional 2-3 minutes to meld flavors. Serve hot, garnished with extra parsley or lemon wedges.
Notes
- Use fresh herbs like basil or rosemary for variations.
- Chicken thighs can be used instead of breasts for juicier results.
- Serve with rice, quinoa, or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 110mg