Whole-Food Chicken and Zucchini Skillet

Pat the chicken breast strips dry with paper towels and season evenly with half of the sea salt and all of the black pepper.

Heat half of the olive oil (1.5 teaspoons) in a large skillet over medium-high heat.

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

Return the skillet to medium heat and add the remaining olive oil.

Add the minced garlic and dried oregano, stirring constantly for about 30 seconds until fragrant, taking care not to burn the garlic.

Add the sliced zucchini and the remaining salt to the skillet. Toss well to coat in the garlic oil and cook for 4-5 minutes, stirring occasionally, until the zucchini is tender-crisp.

Return the cooked chicken strips and any accumulated juices back into the skillet with the zucchini. Toss everything together for 1-2 minutes until heated through.

Garnish with fresh chopped parsley and serve warm straight from the skillet.