Buttery Garlic Herb Chicken with Zucchini

  • Serving Size4


    • 1 lb boneless skinless chicken thighs or breasts
    • 3-4 medium sized zucchini, sliced
    • 3 T approved oil
    • 4 garlic cloves, minced
    • ¼ c. freshly chopped oregano
    • 1 tsp fresh rosemary, chopped
    • 1 tsp fresh thyme, chopped
    • Salt and pepper, to taste



    In a medium sized skillet over medium high heat approved oil. Add the garlic, oregano, rosemary and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on plate.


    Add the zucchini to the pan and salt and pepper. Saute for 2-3 minutes or until tender. Add chicken back to the pan for a minute or so and serve.

    Recipe adapted from: therecipecritic.com     

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