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About Recipe

This healthy low-carb Chicken Zucchini Skillet in a deliciously flavored light broth with vine tomatoes and mushrooms only take 30-minutes to make!


4 chicken breasts

1 lemon

1 tbsp oregano

3 cloves garlic, pressed

½ cup gluten-free all-purpose flour

3 tbsp olive oil, divided

Sea salt + pepper, to taste

1 cup crimini mushrooms

2 vine tomatoes, quartered

1 cup zucchini, chunks

2 cups zucchini noodles

Cooking Procedure


n span>Schedulenn n Wash and pat dry chicken with paper towels. Squeeze lemon juice over the chicken and transfer the chicken breasts to a large plate.n n Season the chicken with sea salt, pepper, oregano and fresh pressed garlic (or minced) on both sides. Cover the chicken in a thin layer of flour.n n In a large skillet heat 2 tbsp of olive oil. Add in chicken and cook for about 7-8 minutes on each side. Remove chicken from skillet and set aside.n n Toss in mushrooms, tomatoes and zucchini chunks, add the remaining 1 tbsp olive oil. Sauté for 2-3 minutes then add in the zucchini noodles. The zucchini will release moisture which will turn into a delicious sauce on the bottom of the pan. Feel free to add more salt and ground pepper at this point.n n Form four pockets between the veggies and zoodles and place chicken back in the pan. Cover and let it simmer for 5 minutes. Turn stove off and serve.nn

See Recipe Procedure


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