A vibrant, low-calorie bowl of sautéed zucchini and tender chicken for a high-protein, satisfying meal in 35 minutes.
# What You’ll Need:
→ Protein
01 - 9 oz boneless, skinless chicken breast, trimmed and cut into bite-sized pieces
→ Vegetables
02 - 2 medium zucchini, sliced into half-moons
03 - 1 small red bell pepper, seeded and diced
04 - 1 small red onion, thinly sliced
05 - 1 garlic clove, minced
→ Seasoning
06 - 1 tablespoon extra-virgin olive oil
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon fine salt
10 - 1/4 teaspoon freshly ground black pepper
→ Garnish
11 - 1 tablespoon fresh parsley, chopped (optional)
12 - 1 teaspoon fresh lemon juice (optional)
# How to Make It:
01 - Place a large skillet over medium heat and add the olive oil, warming until it shimmers.
02 - Toss the chicken pieces with salt, black pepper, smoked paprika and oregano, then add to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the chicken is evenly browned and reaches an internal temperature of 74°C (165°F). Transfer the chicken to a plate and keep warm.
03 - Using the same skillet, add the sliced onion and minced garlic. Cook for about 1 to 2 minutes until fragrant and the onion begins to soften, stirring to deglaze any browned bits.
04 - Add the zucchini and red bell pepper to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are tender yet retain a slight bite.
05 - Return the cooked chicken to the skillet, toss to combine with the vegetables, and cook for an additional 2 to 3 minutes to meld flavors and ensure everything is heated through.
06 - Remove from heat, drizzle with lemon juice if using, and sprinkle with chopped parsley. Serve immediately over a bed of greens or cauliflower rice if desired.
