Skillet Lemon Parmesan Chicken and Zucchini
Ingredients
-
1
tablespoon
olive oil
-
1 ½
pounds
boneless chicken breast or thighs
-
to taste
Salt, pepper, and garlic powder
-
3
small
zucchini (about 1 pound total)
-
2
tablespoons
fresh lemon juice
-
1
tablespoon
soy sauce
-
1
teaspoon
dried basil
-
¼
teaspoon
dried oregano
-
½
cup
shredded Parmesan cheese
-
to taste
Fresh parsley or basil, chopped (optional)
Instructions
- Pat the chicken dry and cut into bite-size pieces, seasoning with salt, pepper, and garlic powder.
- Chop the zucchini into ½-inch pieces and set aside.
- Heat olive oil in a skillet over medium heat until hot.
- Add chicken pieces in a single layer and cook without stirring for 2-3 minutes until golden, then flip and cook for another 2-3 minutes until cooked through.
- Remove chicken and set aside, keeping the oil in the pan.
- Add zucchini to the skillet in a single layer and cook without stirring for 1-2 minutes, then flip and cook for another minute or two until tender.
- Return chicken to the skillet and add lemon juice, soy sauce, basil, and oregano, stirring to combine.
- Increase heat to medium-high and cook until sizzling and liquid thickens slightly, about 1-2 minutes.
- Sprinkle with Parmesan cheese and fresh herbs if desired, then season to taste.
Nutrition Facts (estimated)
Servings
6
Calories
196
Total fat
8g
Total carbohydrates
3g
Total protein
28g
Sodium
438mg
Cholesterol
78mg
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