Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 medium zucchinis, sliced into rounds
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
- Optional: Kalamata olives or cherry tomatoes for added flavor
Instructions
- Begin by seasoning the chicken breasts with salt, pepper, paprika, oregano, and thyme. Ensure each piece is well coated with the spices.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil. Sauté the minced garlic briefly until fragrant, then add the sliced zucchini and any optional ingredients like cherry tomatoes or olives. Cook for about 5-7 minutes until the zucchini is tender but still vibrant.
- Return the chicken to the skillet. Squeeze fresh lemon juice over the ingredients and cover. Reduce heat to low and simmer for 10 minutes until the chicken is cooked through and flavors meld.
Notes
- Feel free to add Kalamata olives or cherry tomatoes for extra Mediterranean flavor.
- This dish can be served with couscous, rice, or crusty bread for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or in a skillet over low heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal Kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg