Lemon Garlic Skillet Chicken with Zucchini Ribbons

Name: Lemon Garlic Skillet Chicken with Zucchini Ribbons
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: American
Ingredients: 5 chicken breasts (boneless, skinless); 1 tablespoon olive oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground); 4 clove garlic (minced); 0.5 cup chicken broth; 1 lemon (juiced); 2 zucchinis (medium, made into ribbons); 2 tablespoon fresh parsley (chopped)

Tender chicken breasts seared to perfection with a vibrant lemon-garlic sauce, served alongside fresh zucchini ribbons for a quick and satisfying high-protein meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $3.38/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Carb
High-Protein
Low-Sugar
Halal

Ingredients

5 chicken breasts (boneless, skinless)
1 tablespoon olive oil
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)
4 clove garlic (minced)
0.5 cup chicken broth
1 lemon (juiced)
2 zucchinis (medium, made into ribbons)
2 tablespoon fresh parsley (chopped)

Instructions

Pat the chicken breasts dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F). Remove chicken from the skillet and set aside on a plate, tented with foil.
In the same skillet, add 4 cloves minced garlic and sauté for 30 seconds until fragrant.
Pour in 1/2 cup chicken broth and the juice of 1 lemon, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer and cook for 2-3 minutes, allowing it to reduce slightly.
Add the zucchini ribbons to the skillet and toss in the sauce. Cook for 2-3 minutes until just tender-crisp.
Return the cooked chicken breasts to the skillet with the zucchini. Spoon the lemon-garlic sauce over the chicken and zucchini.
Garnish with 2 tablespoons chopped fresh parsley and serve immediately.

Notes

Leftovers can be stored in an airtight container for up to 2 days, though the zucchini may soften. If you prefer to minimize leftovers, this recipe is easy to halve.

Nutrition (per serving)

Calories: 480
Protein: 62.5 g
Carbohydrates: 12 g
Fat: 19.5 g
Fiber: 2.5 g
Sodium: 350 mg
Saturated Fat: 3 g
Sugar: 3 g
Cholesterol: 180 mg