Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 lb zucchini, sliced into ribbons
- 1 cup cherry tomatoes, halved
- 1 lemon, zested and juiced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- ¼ cup chicken broth or water
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Season chicken pieces with salt, pepper, and oregano.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden (5–6 minutes). Remove and set aside.
- Reduce heat to medium, add garlic, and sauté 30 seconds until fragrant.
- Add zucchini and tomatoes; cook 5 minutes, stirring occasionally.
- Return chicken to skillet. Add lemon juice, zest, chicken broth, and red pepper flakes; stir to combine.
- Cover and simmer 8–10 minutes until chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley and serve immediately.
Notes
- For extra protein, add cannellini beans or chickpeas.
- Vegan option: swap chicken for firm tofu or tempeh, and use vegetable broth.
- Best served warm with crusty bread or over quinoa or brown rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Skillet/Sauté
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 312 Kcal
- Sugar: 4 g
- Sodium: 385 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg
