Pan-Seared Chicken Breast with Lemon Zucchini and Fresh Herbs
(1 cooks loved this)
A wonderfully simple and soothing dinner designed for minimal effort and maximal comfort. This one-pan dish uses lean protein and easy-to-digest zucchini, lightly flavored with bright lemon and compliant herbs, perfect for a stressed day.
Time
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
1.5 pound chicken breast (boneless, skinless, cut into 1-inch thick cutlets or tenders)
2 medium zucchini (sliced into half-moons)
3 tablespoon olive oil (divided)
1 whole lemon (freshly juiced)
1 teaspoon oregano (dried)
0.5 teaspoon thyme (dried)
1 teaspoon salt (or to taste)
0.5 teaspoon pepper (freshly ground)
Chef Kay's Tip
Need to swap an ingredient or adapt this for your diet?
Instructions
- 1
Pat the chicken cutlets dry and season both sides generously with salt, pepper, oregano, and thyme.
- 2
Heat 2 tablespoons of olive oil in a large skillet (or cast-iron pan) over medium-high heat until shimmering.
- 3
Place the seasoned chicken in the hot skillet, ensuring not to overcrowd the pan. Cook for 5–7 minutes per side, depending on thickness, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the pan and set aside on a plate, covering loosely to keep warm.
- 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced zucchini and a pinch of salt. Sauté for 5–8 minutes, stirring occasionally, until the zucchini is tender and slightly caramelized. Since you are stressed, ensure the zucchini is well-cooked until soft for easy digestion.
- 5
Return the chicken to the pan. Squeeze the fresh lemon juice over the chicken and zucchini. Toss gently to coat everything in the pan drippings and lemon sauce.
- 6
Serve immediately. Optionally garnish with a little extra fresh oregano if desired.
Want to save this recipe?
Create a free account to save recipes, adapt them to your needs, and get personalized gut-healing recommendations.