Chicken Breast with Sautéed Zucchini

Juicy seasoned chicken breasts pan-seared in olive oil with tender Italian-herb zucchini topped with grated Parmesan cheese.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.38/serving

Dietary

• Gluten-Free
• Nut-Free
• Low-FODMAP
• Low-Residue
• Low-Carb
• High-Protein
• Low-Sugar
• Egg-Free
• Low-Saturated-Fat
• Low-Calorie

Tags

• sauté
• quick
• healthy
• savory
• budget-friendly

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 4 cutlets)
• 2 zucchinis (medium, peeled and sliced into 1/4-inch rounds)
• 2 tablespoon olive oil (extra virgin)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 0.5 cup Parmesan cheese (grated)

Instructions

1. Season the chicken cutlets evenly on both sides with 1/2 teaspoon of the dried oregano, 1/2 teaspoon of the dried basil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat for 2 minutes. Add chicken breasts and cook 5 to 6 minutes per side until deeply golden brown and the internal temperature reaches 165°F. Transfer chicken to a warm plate and tent with foil.
3. Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat. Add the sliced zucchini, remaining 1/2 teaspoon dried oregano, remaining 1/2 teaspoon dried basil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Sauté for 4 to 5 minutes until soft and tender.
4. Divide the chicken and tender zucchini among plates and sprinkle the zucchini evenly with grated Parmesan cheese before serving.

Notes

Peeled zucchini provides a soft, low-residue vegetable base while keeping carbs low.

Nutrition (per serving)

• Calories: 335
• Protein: 44.8 g
• Carbohydrates: 4 g
• Fat: 16.1 g
• Fiber: 1.5 g
• Sodium: 971 mg
• Saturated Fat: 4.8 g
• Sugar: 2.3 g
• Cholesterol: 135 mg