I LOVE this recipe for 2 reasons: 1. It’s quick and easy, and 2. It’s so delicious! I prepared this recipe a few weeks ago and will do so again. Also, it makes a great Keto meal. I had a baked sweet potato with mine though. LOL. Enjoy!
INGREDIENTS
- 3 tablespoons butter
- 4 garlic cloves, minced
- 1/4 cup freshly chopped oregano (or 4 teaspoons dried oregano)
- 1 teaspoon fresh rosemary chopped (or 1/4 tsp dried rosemary)
- 1 teaspoon fresh thyme chopped (or 1/4 tsp dried thyme)
- 1 pound of boneless skinless chicken thighs or breasts
- salt and pepper
- 2 medium sized zucchini, sliced
INSTRUCTIONS
Optional: Lightly season chicken with salt and pepper and set aside. The recipe I used doesn’t have this step. However, in my opinion, the meat was a tad bland, even with the flavors of the herbs.
- In medium sized skillet, over medium high heat, heat butter until melted. Add garlic, oregano, rosemary, and thyme and stir.
- Add chicken and cook for 3-4 minutes on each side or until chicken is no longer pink. Remove chicken and set aside on plate.
- Add zucchini to the pan and season with salt and pepper. Saute for 2-3 minutes or until tender.
- Add chicken back to the pan for a minute or so and serve.
