Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 medium zucchinis, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley for garnishing
Instructions
- Season the chicken breasts with salt, pepper, paprika, oregano, and basil. Heat olive oil in a large skillet over medium heat. Sear the chicken for 5-6 minutes on each side until golden and cooked through. Remove and set aside.
- In the same skillet, sauté minced garlic until fragrant, about 30 seconds. Add sliced zucchini and cook for 3-4 minutes until tender but still crisp. Add cherry tomatoes and cook for an additional 2 minutes.
- Return the chicken to the skillet, nestling it among the vegetables. If desired, sprinkle feta cheese on top and cover for a few minutes to meld flavors. Garnish with chopped parsley before serving.
Notes
- You can substitute chicken thighs for breasts for extra juiciness.
- This dish is suitable for low-carb diets and can be made dairy-free by omitting feta cheese.
- For a gluten-free meal, ensure all ingredients, including seasonings, are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 310 kcal Kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg