RecipeIngredients1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces2 medium zucchinis, sliced into half-moons2 tbsp olive oil (or butter for a richer flavor)3 cloves garlic, minced1 tsp dried oregano1 tsp dried basil (or Italian seasoning)1/2 tsp smoked paprika (optional, for color and flavor)Salt and freshly ground black pepper, to taste1/2 cup (120 ml) low-sodium chicken broth (or water)Fresh parsley, chopped, for garnishInstructionsPrepare the Chicken:Season the chicken pieces with salt, pepper, oregano, basil, and smoked paprika.Cook the Chicken:Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.Add the chicken in a single layer and cook undisturbed for about 4-5 minutes until golden brown on one side.Flip and cook for another 3-4 minutes until browned and just cooked through. Remove the chicken from the skillet and set aside.Sauté the Zucchini:In the same skillet, add the remaining tablespoon of olive oil.Add the zucchini and a pinch of salt. Sauté for 3-4 minutes, stirring occasionally, until just tender but still bright green.Add Garlic and Deglaze:Add the minced garlic and cook for about 1 minute until fragrant.Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.Combine and Simmer:Return the cooked chicken to the skillet.Stir everything together and let simmer over medium-low heat for 3-5 minutes, allowing the sauce to reduce slightly and flavors to meld.Finish and Serve:Taste and adjust seasoning with more salt or pepper if needed.Remove from heat, garnish with chopped fresh parsley, and serve immediately.Serving SuggestionsServe over rice, quinoa, or pasta for a heartier meal.For a low-carb option, enjoy as is or with cauliflower rice.
Chicken and Zucchini Skillet
