Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced
- 1 pint cherry tomatoes
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Optional: crumbled feta cheese for topping
Instructions
- Season chicken breasts with salt, pepper, paprika, and oregano. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the chicken for 6-8 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- Add another tablespoon of olive oil to the same skillet. Sauté garlic for 1 minute until fragrant. Add sliced zucchini and cherry tomatoes, cooking 4-5 minutes until slightly tender. Season with additional salt and pepper as needed.
- Return the chicken to the skillet among the vegetables. Cover and simmer for 5 minutes to meld flavors. Garnish with fresh basil and feta cheese if desired.
Notes
- You can substitute chicken thighs for breasts for juicier, more flavorful meat. Adjust cooking times accordingly.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
- For vegetarian version, replace chicken with chickpeas or tofu, and add other vegetables like bell peppers or eggplant.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 350 kcal Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg