Lemon Garlic Chicken zucchini Skillet / 21 day fix, keto, paleo, whole 30
Ingredients
- 1 ½ lbs boneless chicken thighs cut into 1” pieces*
- Himalayan salt
- freshly ground black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 3 tbsp ghee or olive oil divided
- 4 cloves garlic minced
- 4 medium zucchini cut in half lengthwise and sliced crosswise 1/2”
- 1 tsp Italian Seasoning for the zucchini
- 1 medium lemon zest/juice
Instructions
- Season the chicken generously with the salt and pepper, then the onion and garlic powder and 2 teaspoons of the Italian seasoning blend.
- Heat a large skillet over medium high heat and add 2 tablespoons of the ghee or oil. Once sizzling hot, add the chicken in a single layer and allow one side to brown, then stir and continue to cook, stirring occasionally for another minute or two or until cooked through, then transfer to a plate.
- Lower the heat to medium and add the remaining tablespoon of ghee, then add the zucchini. Season lightly with salt and pepper and the remaining teaspoon of Italian seasoning blend. Cook until barely softened, then add the garlic and cook another 30 seconds. Add the chicken back to the skillet followed by the lemon zest and juice. Stir and cook to heat through, then remove from heat.
- Serve alone or over grain free noodles, brown rice or cauliflower rice to keep it low carb.
Notes
By Tiffany Gush
Adapted by Paleo running momma
