Chicken, Zucchini, and Prosciutto
Serves : 4
Hands-On Time : 15 mins
Total Time : 20 mins
INGREDIENTS
4 boneless, skinless chicken breasts
1/2teaspoon kosher salt
1/2teaspoon black pepper
2tablespoons olive oil
1/4pound (about 8 slices) prosciutto
3 small zucchini, thinly sliced into half-moons
1 clove garlic, thinly sliced
1 lemon
DIRECTIONS
Heat oven to 400° F. Season the chicken with ¼ teaspoon each of the salt and pepper.
Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
Transfer the chicken to the oven and roast for 8 minutes.
Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.
Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.
Per Serving
Calories
298 calories
Calories
27 calories from fat
Fat
9 g
Sat Fat
2 g
Cholesterol
114 mg
Sodium
1,134 mg
Protein
49 g
Carbohydrate
5 g
Sugar
2 g
Fiber
1 g
(source)
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