Lemon-Garlic Chicken with Zucchini and Tomatoes
Ingredients
- 1½ poundschicken breasts
- 2 mediumzucchini
- 1½ cupscherry tomatoes
- 4 clovesgarlic
- 1lemon
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
- ½ teaspoondried oregano
Prep
- 01
Cut chicken breasts in half horizontally to create thinner, more even pieces.
- 02
Cut zucchini into half-moons about 1/4 inch thick.
- 03
Mince 4 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Season chicken breasts with salt and pepper on both sides. Once oil shimmers, add chicken and sear 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
Add remaining 1 tablespoon olive oil to the pan. Add garlic and cook 30 seconds until fragrant.
- 04
Add zucchini and cherry tomatoes. Sauté 5–6 minutes, stirring occasionally, until zucchini is tender and tomatoes begin to blister.
- 05
Return chicken to the pan. Squeeze lemon juice over everything, sprinkle oregano, and toss gently to combine. Heat through for 1–2 minutes.
- 06
Taste and adjust salt and pepper as needed. Serve hot.
Spice Tips
For brightness, finish with a pinch of red pepper flakes. Fresh basil or parsley stirred in at the end adds herbaceous depth. A splash of balsamic vinegar over the tomatoes adds richness.
Pairs well with crusty bread or over rice. Leftovers keep refrigerated for up to 3 days and reheat gently on the stovetop.