Ingredients:

  • 2 large (500g) Boneless, skinless chicken breasts
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (2g) Cracked black pepper
  • 1 tsp (2g) Dried oregano
  • 1 tsp (2g) Smoked paprika
  • 1 tbsp (15ml) Extra virgin olive oil
  • 2 medium (300g) Zucchini, sliced into half-moons
  • 1 large (150g) Red bell pepper, thinly sliced
  • 2 cloves (10g) Garlic, minced
  • 1 tbsp (15ml) Fresh lemon juice
  • 1/4 cup (60ml) Low-sodium chicken broth
  • 2 tbsp (4g) Fresh parsley, chopped

Instructions:

  1. Pat the 500g of chicken breasts completely dry with paper towels. Combine the kosher salt, black pepper, dried oregano, and smoked paprika in a small bowl. Rub this mixture evenly over both sides of the chicken.
  2. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering. Place chicken in the pan and sear for 5-6 minutes on the first side until a deep golden crust forms. Flip and cook for another 4-5 minutes until the internal temperature reaches 74°C. Remove chicken from the pan and let it rest.
  3. In the same skillet, add the sliced zucchini and red bell peppers. Sauté for 2-3 minutes until tender crisp and slightly charred. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Deglaze the pan by pouring in the chicken broth and lemon juice, scraping the bottom to release the browned bits. Slice the rested chicken against the grain. Return it to the pan for 30 seconds to coat in the reducing sauce. Garnish with fresh parsley.