Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 zucchinis, sliced into rounds
- 1 pint cherry tomatoes
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Fresh basil and parsley for garnish
- Optional: Lemon wedges for serving
Instructions
- Start by seasoning the chicken breasts with salt, pepper, paprika, oregano, and thyme. Drizzle with a tablespoon of olive oil.
- Heat a large skillet over medium heat. Add the seasoned chicken and cook for 6-7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil. Sauté garlic for about 30 seconds until fragrant.
- Add sliced zucchini, cherry tomatoes, and a pinch of salt. Cook for 5-7 minutes until vegetables are tender and slightly caramelized.
- Return the chicken to the pan, nestling among the vegetables. Cook for another 3-4 minutes to meld flavors.
- Garnish with chopped fresh basil and parsley. Serve with lemon wedges if desired.
Notes
- For extra flavor, marinate the chicken in olive oil, lemon juice, and herbs for 30 minutes before cooking.
- Use fresh herbs like basil and parsley for a vibrant taste.
- This dish pairs well with rice, quinoa, or whole-grain couscous.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg