Chicken and Zucchini Skillet (One Pan, High Protein Dinner)
This chicken and zucchini skillet is a simple one pan dinner made with juicy chicken thighs, fresh zucchini, and a few easy ingredients. It’s high in protein, low in carbs, and perfect for busy nights.
Servings: 4
Calories: 298
Ingredients
- 1 ½ lb boneless skinless chicken thighs cut into bite-sized pieces
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 medium zucchini sliced into half moons
- 2 cups cherry tomatoes halved
- 2 teaspoons minced garlic
- Juice of ½ lemon
- ½ cup crumbled feta cheese
Instructions
- Heat a large non-stick skillet over medium-high heat. Add the chicken thighs and season with salt, pepper, smoked paprika, and oregano. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Remove from the skillet and set aside.
- Add the zucchini to the same skillet and cook for 3–4 minutes until slightly softened. Add the cherry tomatoes and cook for another 2–3 minutes until they begin to soften.
- Stir in the garlic and cook for 30 seconds. Return the chicken to the skillet, squeeze fresh lemon juice over the top toss everything together and remove from the heat
- Sprinkle with feta cheese just before serving.
Nutrition
Calories: 298 | Carbohydrates: 9g | Protein: 35g | Fat: 15g | Fiber: 2g