Chicken Skillet

Quick One-Pan Lemon Garlic Chicken with Zucchini & Cherry Tomatoes

Ingredients

• 2 boneless skinless chicken breasts (about 1 lb), sliced or pounded thin

• 2 small zucchini, sliced into 1/4-inch rounds

• 1 cup cherry tomatoes, halved

• 1 small onion, thinly sliced

• 2 tbsp olive oil

• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)

• 1 tsp salt (adjust to taste)

• 2 tbsp fresh lemon juice (about 1 lemon)

• Optional: 1/4 cup sliced olives (green or Kalamata) for briny depth

Directions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken with salt and garlic powder.

2. Add chicken to the hot pan and sauté until golden brown and cooked through, about 4–6 minutes per side depending on thickness. Remove chicken and set aside.

3. Add remaining 1 tbsp olive oil to the skillet. Add sliced onion and sauté 2 minutes until starting to soften.

4. Add zucchini slices and cook 3–4 minutes until they begin to brown.

5. Stir in cherry tomatoes (and olives, if using) and cook 1–2 minutes until tomatoes soften.

6. Return chicken to the pan, squeeze lemon juice over everything,