Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 medium zucchini, sliced into half-moons
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken cubes dry with paper towels. In a medium bowl, toss the chicken with olive oil, Italian seasoning, smoked paprika, salt, and pepper until evenly coated.
  2. Heat a 12-inch skillet over medium-high heat. Once shimmering, add chicken in a single layer. Cook without stirring for 3 minutes to develop a golden crust, then toss and cook for another 3-4 minutes until cooked through. Transfer chicken to a plate.
  3. Lower heat to medium. Melt the butter in the same pan, add minced garlic, and sauté for 30-60 seconds until fragrant.
  4. Add the zucchini slices to the pan and sauté for 3-5 minutes until tender-crisp.
  5. Return the chicken to the pan, drizzle with fresh lemon juice, and toss in the chopped parsley until everything is coated in the garlic butter glaze.