This high-protein, low-calorie skillet meal is fresh, light, and full of flavor. Tender chicken breast and sautéed zucchini are coated in a bright lemon-garlic sauce, making it perfect for a healthy weeknight dinner or meal prep.
 Ingredients (Serves 4)
Main
- 2Â chicken breasts, cut into bite-size pieces
- 2 medium zucchini, sliced into half-moons
- 1 tbsp olive oil
- 3 cloves garlic, minced
- Salt and black pepper to taste
Light Lemon Garlic Sauce
- ¼ cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp cornstarch (optional for slight thickening)
- 1 tbsp fresh parsley, chopped
 Instructions
 Cook the Chicken
Heat olive oil in a large skillet over medium-high heat.
Add chicken pieces, season with salt and pepper, and cook 5–6 minutes until golden and cooked through. Remove and set aside.
 Sauté the Zucchini
In the same skillet add zucchini and cook 3–4 minutes until tender but still slightly crisp.
 Add Garlic
Stir in minced garlic and cook 30 seconds until fragrant.
 Make the Sauce
Whisk chicken broth, lemon juice, lemon zest, and cornstarch.
Pour into the skillet and stir until the sauce slightly thickens.
 Combine
Return chicken to the skillet and toss everything together.
Cook 1–2 minutes so the chicken absorbs the lemon garlic sauce.
 Finish
Sprinkle fresh parsley and serve warm.
 Serving Ideas
- Over brown rice or quinoa
- With cauliflower rice for low-carb
- Alongside a fresh green salad
 Approx Nutrition (per serving)
- Calories: ~210
- Protein:Â 30 g
- Carbs: ~6 g
- Fat: ~7 g
 Weight Watchers Points
~2–3 WW points per serving
(mostly from the olive oil)
 Tips
 Add cherry tomatoes for color and sweetness.
 Sprinkle parmesan cheese for extra flavor.
 Use grilled chicken leftovers to make it even faster.
