Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Start by seasoning the chicken breasts generously with salt, pepper, paprika, oregano, and thyme. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown on both sides, about 4-5 minutes per side. Remove from pan and set aside.
- In the same skillet, add minced garlic and cook until fragrant, about 30 seconds. Add sliced zucchini and cherry tomatoes. Cook for 5-7 minutes until vegetables soften and develop vibrant flavors.
- Return the chicken to the skillet, nestling it among the vegetables. Cover and simmer on low heat for 10-12 minutes until chicken is cooked through and tender.
- Garnish with chopped parsley and serve with lemon wedges for an added fresh flavor.
Notes
- For a crispy finish, try baking or air frying the chicken and zucchini after initial searing.
- Adding a splash of lemon juice before serving enhances the Mediterranean flavor.
- For extra protein, include chickpeas or add vegetables like bell peppers or eggplant.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg