Chicken Breast with Zucchini Lemon Pan

Ingredients

• 1 tbsp paprika powder
• 2 tsp ground cumin
• 60 ml chicken broth
• 60 ml lemon juice
• 0.5 tsp onion powder
• 2 tsp oregano
• 8 cloves garlic (chopped)
• 0.5 tsp Chili flakes
• 60 ml olive oil
• Salt
• Pepper
• 1.2 kg chicken breast fillet
• sunflower oil
• 5 zucchini (diced)
• 2 organic lemons (sliced and quartered)
• 0.5 bunch parsley (chopped)
• 1 organic lemon (sliced)

Instructions

1. 1.

   Mix paprika, cumin, chicken broth, lemon juice, onion powder, oregano, garlic, chili flakes, and olive oil in a bowl; season with salt and pepper.

2. 2.

   Brush the chicken breast all over with the mixture, then submerge it completely and refrigerate covered for at least 30 minutes.

3. 3.

   Heat sunflower oil in a skillet over medium heat. Remove chicken from the mixture and sear both sides for about 15 minutes. Transfer to a plate and keep warm.

4. 4.

   Add zucchini to the same skillet; season with salt, pepper, and chili flakes, adding more oil if needed. Sauté on medium heat for 3 minutes, then add some of the reserved mixture and lemon quarters. Simmer while stirring for 3‑4 minutes.

5. 5.

   Arrange sliced chicken breast and sautéed zucchini on a plate; top with chopped parsley and lemon slices before serving.