Ingredients
4 boneless skinless chicken breasts (about 200g each)
2 cups diced zucchini
2 cups halved cherry tomatoes or 1 whole medium tomato, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp smoked paprika
Salt and pepper to taste
1 tbsp fresh basil, chopped (or 1/2 tsp dried)
Optional: 1/2 tsp dried thyme
Optional: 1/4 tsp black pepper and cumin blends
Instructions
Heat a large skillet over medium-high heat for 2-3 minutes. Add olive oil and swirl to coat
Add chopped onion and garlic; sauté for 2-3 minutes until fragrant
Place chicken breasts in the skillet. Sear for 3-4 minutes per side and set aside
Add zucchini and cook for 4-5 minutes, stirring occasionally
Stir in cherry tomatoes, oregano, and paprika. Cook for 5-7 minutes until tomatoes soften and zucchini is tender-crisp
Return chicken to the skillet. Cover and simmer for 5-7 minutes until chicken reaches 165°F
Remove from heat and stir in fresh basil. Garnish with additional herbs before serving
Notes
Use parchment paper for easier cleanup
Avoid overcooking chicken to maintain moisture
Swap zucchini for yellow squash or bell peppers
Leftovers store well in the fridge for up to 3 days
For extra richness, stir in 1 tbsp plain unsweetened yogurt before serving
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: American, Mediterranean-inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg