Chicken & Zucchini Garlic Lemon Skillet

Recipe courtesy of PaleoRunningMomma.com

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Difficulty 1 – 5: 1

Ingredients

• 1 1/2 lbs. boneless chicken breasts or thighs cut into 1” pieces
• Sea salt and freshly ground black pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 3 tsp. Italian seasoning (divided 2 tsp. + 1 tsp.)
• 3 Tbsp. ghee or olive oil (divided 2 Tbsp. + 1 Tbsp.)
• 4 cloves garlic mince
• 4 medium zucchini cut in half lengthwise and sliced crosswise 1/2
• Zest of one medium lemon
• Juice of one medium lemon

Instructions

1. Season the chicken generously with the salt and pepper, then the onion and garlic powder and 2 teaspoons of the Italian seasoning blend.
2. Heat a large skillet over medium high heat and add 2 tablespoons of the ghee or oil. Once sizzling hot, add the chicken in a single layer and allow one side to brown, then stir and continue to cook, stirring occasionally for another minute or two or until cooked through, then transfer to a plate.
3. Lower the heat to medium and add the remaining tablespoon of ghee, then add the zucchini. Season lightly with salt and pepper and the remaining teaspoon of Italian seasoning blend. Cook until barely softened.
4. Add the garlic and cook another 30 seconds.
5. Add the chicken back to the skillet followed by the lemon zest and juice. Stir and cook to heat through, then remove from heat.
6. Serve alone or over grain free noodles, or cauliflower rice to keep it low carb.

Nutrition

Calories: 341kcal
Carbohydrates: 6g
Protein: 20g
Fat: 26g
Saturated Fat: 6g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 13g
Trans Fat: 1g
Cholesterol: 111mg
Sodium: 99mg
Potassium: 603mg
Fiber: 2g
Sugar: 3g
Vitamin A: 367IU
Vitamin C: 24mg
Calcium: 51mg
Iron: 2mg