Low-Calorie Chicken and Zucchini Skillet

Season the chicken breast strips with half of the salt, black pepper, and dried oregano.

Heat the olive oil in a large non-stick skillet over medium-high heat.

Add the chicken strips to the skillet in a single layer and cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.

Reduce the heat to medium and add the minced garlic and sliced zucchini directly to the same skillet, adding a tablespoon of water if the pan is too dry.

Season the zucchini with the remaining salt and oregano. Sauté for 4 to 5 minutes, stirring frequently, until the zucchini is tender-crisp and lightly browned.

Return the cooked chicken strips back to the skillet with the zucchini, toss everything together to reheat for 1 minute, then drizzle with fresh lemon juice before serving.