Chicken, Zucchini and Prosciutto

Eating healthy does not have to be challenging! Try this easy & delicious recipe for a good serving of protein and veggies.


  • (4) boneless skinless chicken breast
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • ¼ cup extra virgin olive oil
  • 6 slices (1 package) prosciutto
  • 2 medium zucchinis, sliced lengthwise then sliced into crescents
  • 3 cloves of garlic crushed
  • 1 lemon


  • 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.

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