Description
This balanced, diabetic-friendly meal for two features tender chicken breasts and fresh zucchini, seasoned with bright lemon, aromatic garlic, and dried oregano. Designed to maintain stable blood glucose levels, this Mediterranean-inspired dish is high in lean protein and fiber while remaining low in sodium and carbohydrates. It is a perfect portion-controlled dinner that avoids the need for heavy sauces or processed ingredients, making healthy meal planning both simple and flavorful.
Ingredients
2 small boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 medium zucchini, sliced into half-moons
Instructions
Pat the chicken breasts dry with a paper towel.
Slice the zucchini into uniform half-moons.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, and dried oregano.
Heat a large non-stick skillet over medium-high heat.
Add chicken breasts to the skillet and sear for 6 minutes per side.
Add the zucchini to the skillet during the final 5 minutes of cooking.
Pour the lemon-garlic sauce over the chicken and zucchini.
Remove from heat once the chicken reaches an internal temperature of 165°F.
Notes
Ensure the zucchini is cut into uniform pieces to promote even cooking. You can add a pinch of crushed red pepper flakes for a subtle heat if desired. Store any leftovers in an airtight container in the refrigerator for up to two days.
- Prep Time: 10
- Cook Time: 20
- Category: Trending
- Method: Stovetop Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 breast with vegetables
- Calories: 285
- Sugar: 2g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 125mg
