Ingredients for Chicken Zucchini And Prosciutto
- Boneless Skinless Chicken Breasts
- Kosher Salt
- Black Pepper
- Olive Oil
- 4 ounces prosciutto
- 2 medium zucchini, thinly sliced
- Garlic Clove
- 1/2 lemon
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How to Make Chicken Zucchini And Prosciutto
- Preheat oven to 400°F (200°C).
- Rinse 2 boneless, skinless chicken breasts (about 1 lb total) and pat them dry with paper towels.
- Season chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Sear chicken for 2 minutes per side, until lightly browned.
- Transfer skillet to preheated oven and roast for 8 minutes, or until chicken is cooked through.
- Meanwhile, in a separate skillet, heat the remaining 1 tablespoon olive oil over medium heat.
- Add 4 ounces prosciutto and cook until crispy, about 1-2 minutes per side. Remove and set aside.
- Add 2 medium zucchini, thinly sliced, 2 cloves garlic, minced, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Cook until zucchini is tender-crisp, about 3 minutes.
- Return the cooked prosciutto to the skillet with the chicken and zucchini.
- Squeeze the juice of 1/2 lemon over the chicken and vegetables.
- Toss gently to combine and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
6g
Fat
6g
Carbs
2g
