Ingredients
- Chicken breasts: 2, boneless and skinless
- Zucchini: 2 medium, sliced
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Lemon juice: 1 tablespoon
- Dried oregano: 1 teaspoon
- Salt and pepper: to taste
- Red pepper flakes: 1/4 teaspoon (optional)
Instructions
- Step 1: Prepare the chicken by patting it dry and cutting it into 1-inch pieces. Season with salt, pepper, oregano, and red pepper flakes (if using).
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until browned on all sides and cooked through.
- Step 3: Add the minced garlic and zucchini slices to the skillet with the chicken. Cook for another 5-7 minutes, stirring occasionally, until the zucchini is tender-crisp.
- Step 4: Squeeze lemon juice over the chicken and zucchini mixture. Stir to combine.
- Step 5: Remove from heat and serve immediately. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of water to keep the chicken moist.
- Serve this dish over rice or quinoa to soak up the delicious lemon-garlic sauce.
- For extra flavor, marinate the chicken in the lemon juice and oregano for 15 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American