One-Pan Lemon Herb Chicken and Zucchini

• Boneless, Skinless Chicken Breasts

  14.1 oz
• Zucchini

  2 medium
• Olive Oil

  2 tablespoons
• Garlic

  3 cloves
• Lemon Juice

  2 tablespoons
• Dried Italian Seasoning

  1 teaspoon
• Salt

  0.8 teaspoon
• Black Pepper

  0.5 teaspoon
• Fresh Parsley

  2 tablespoons

All Steps

1. 1

   Pat chicken breasts dry and slice them into 1-inch thick pieces. Season with half of the salt, pepper, and Italian seasoning.

2. 2

   Wash zucchini and slice into half-moon shapes, about 1/2-inch thick. Mince the garlic.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

4. 4

   Add zucchini to the same skillet. Cook for 4-6 minutes, stirring occasionally, until tender-crisp. Add minced garlic and cook for another minute until fragrant.

5. 5

   Return the cooked chicken to the skillet with the zucchini. Stir in lemon juice, remaining salt, pepper, and Italian seasoning.

6. 6

   Cook for 1-2 minutes, tossing everything together, to heat through and meld flavors. Garnish with fresh chopped parsley before serving.