🍋 High-Protein Chicken & Zucchini with Lemon Garlic Sauce
🛒 Ingredients (Serves 2–3)
- 2 large boneless, skinless chicken breasts (or 3 small)
- 2 medium zucchini, sliced into half-moons
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Juice of 1 large lemon
- Zest of 1 lemon
- ½ tsp dried oregano
- ½ tsp paprika
- Salt & black pepper, to taste
- ¼ cup low-sodium chicken broth (or water)
- 2 tbsp fresh parsley, chopped
- Optional: 2 tbsp grated Parmesan cheese
🔪 Instructions
1. Prep & Season
- Slice chicken into thin strips or bite-sized pieces.
- Season with salt, pepper, paprika, and oregano.
2. Cook the Chicken
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 5–7 minutes until golden and cooked through.
- Remove and set aside.
3. Sauté Zucchini
- In the same pan, add remaining olive oil.
- Toss in zucchini and cook for 3–4 minutes until slightly tender but still crisp.
- Add garlic and sauté for 30 seconds until fragrant.
4. Make the Lemon Garlic Sauce
- Pour in chicken broth, lemon juice, and zest.
- Stir and let simmer for 2–3 minutes.
5. Combine
- Return chicken to the pan and toss everything together.
- Cook another 2 minutes so flavors blend.
6. Finish & Serve
- Sprinkle fresh parsley and optional Parmesan on top.
- Serve warm.
🍽️ Serving Ideas
- Pair with brown rice, quinoa, or cauliflower rice for a low-carb option
- Serve over whole wheat pasta for extra energy
- Add chickpeas or white beans for even more protein
💪 Nutrition Highlights (Approx per serving)
- High in lean protein (30–40g per serving)
- Low in carbs and rich in vitamins
- Heart-healthy fats from olive oil
❓ Q & A
Q: Can I use chicken thighs instead?
Yes—juicier and slightly richer, but still delicious.
Q: How do I make it dairy-free?
Skip the Parmesan or use a plant-based alternative.
Q: Can I meal prep this?
Absolutely! Stores well in the fridge for up to 3 days.
Q: What else can I add?
Spinach, cherry tomatoes, or mushrooms work beautifully.
