Name: Italian Lemon Herb Chicken with Zucchini & White Beans
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs total); 1 medium zucchini, sliced into half-moons; 1 can (15 oz) cannellini beans, drained and rinsed; 2 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 lemon (zest and juice); 1/4 cup fresh parsley, chopped; 1 tsp dried oregano; 1/2 tsp dried thyme; Salt and pepper, to taste; Optional: pinch of red pepper flakes

Italian Lemon Herb Chicken with Zucchini & White Beans

SavoryApple5093

This Italian-inspired dinner delivers fresh, zesty flavor and satisfying nutrition without onions or tomatoes. Brining the chicken ensures juicy, tender results every time, while lemon and herbs brighten each bite. Cannellini beans and sautéed zucchini add fiber and plant-based protein for lasting energy, making this meal ideal for anyone focused on healthy weight loss and feeling energized. The dish comes together in under 40 minutes, perfect for busy weeknights, and uses ingredients you can find year-round in California. Serve it family-style for a meal everyone will love, with vibrant colors and a lively, aromatic finish.

Ingredients

Instructions

In a large bowl, prepare a brine: dissolve 3 tbsp salt in 6 cups cold water. Add chicken breasts and let brine for 10-15 minutes while prepping other ingredients, then rinse and pat dry.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken breasts and cook 4-5 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and tent with foil to rest.
Add remaining 1 tbsp olive oil to the same skillet. Sauté zucchini for 3-4 minutes until just tender. Add garlic, oregano, thyme, and (if using) red pepper flakes; cook 1 minute until fragrant.
Stir in cannellini beans, lemon zest, and half of the parsley. Squeeze in the juice of half the lemon. Season with salt and pepper. Cook, stirring, until beans are warmed through, 2-3 minutes.
Slice chicken and return to the pan, nestling into the vegetables and beans. Drizzle with remaining lemon juice. Sprinkle with remaining parsley before serving.