Lemon-Herb Chicken Skillet with Zucchini and Tomatoes
A bright one-skillet supper that tastes like the end of garden season.
Serves 4 · 10 minutes prep · 15 minutes cook
Ingredients
- 1 1/4 lb boneless, skinless chicken breast, cut into bite-size pieces
- 1 tablespoon olive oil
- 2 medium zucchini, sliced into half moons
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Zest and juice of 1 lemon
- 1/4 cup chopped fresh basil or parsley
Directions
- Toss the chicken with the oregano, pepper, salt and lemon zest.
- Heat the oil in a large skillet over medium-high heat. Cook the chicken 5 to 6 minutes, stirring now and then, until golden and cooked through (165°F). Move it to a plate.
- Add the zucchini to the same skillet and cook 3 minutes. Add the garlic and tomatoes and cook 2 to 3 minutes, until the tomatoes just start to soften.
- Return the chicken to the pan, add the lemon juice and toss for 1 minute. Finish with the fresh herbs.
Serve with brown rice or whole-wheat couscous.
Estimated per serving: 230 calories · 7 g fat · 250 mg sodium · 33 g protein