Start by slicing your chicken breasts into thin strips and season lightly with salt and pepper. Heat a large skillet over medium-high heat and add a tablespoon of olive oil until shimmering.
Add the chicken strips to the hot skillet in a single layer. Sear for about 3-4 minutes on each side, until they're golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the sliced garlic to the same skillet and cook for about 30 seconds, until fragrant and slightly golden, stirring constantly to prevent burning.
Next, add the sliced zucchini to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the zucchini is tender but still has a slight bounce and bright color.
Return the cooked chicken to the skillet, tossing everything together. Squeeze the juice of half a lemon over the mixture and cook for another 2 minutes, allowing the flavors to meld and zucchini to soak up the lemon.
Finally, taste and adjust seasoning with more salt or pepper if needed. Garnish with chopped parsley or basil for a fresh, herbal finish. Serve the skillet hot, straight from the pan for a rustic presentation.
