Low-Glycemic Chicken and Zucchini Skillet

Pat the chicken breast strips dry with paper towels and season them lightly with half of the salt and black pepper.

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

Add the chicken strips to the skillet in a single layer and cook undisturbed for 4-5 minutes until golden brown, then flip and cook for another 2-3 minutes until cooked through. Remove chicken from the skillet and set aside on a plate.

In the same skillet, reduce the heat to medium and add the minced garlic and dried oregano, stirring for about 30 seconds until fragrant.

Add the sliced zucchini to the skillet, season with the remaining salt and pepper, and sauté for 4-5 minutes until tender-crisp.

Return the cooked chicken and any accumulated juices back into the skillet with the zucchini.

Drizzle the fresh lemon juice over the mixture, toss everything together for 1 minute until heated through, and serve immediately.