Juicy Chicken Zucchini Skillet with balsamic marinade, perfect for a healthy, low carb, gluten free dinner.

Scale

4 boneless skinless chicken breasts (6 oz each)

1/4 cup olive oil

2 tbsp soy sauce

1/2 cup balsamic vinegar

2 cloves garlic minced

2 tsp dried oregano

1/4 tsp black pepper

1/4 tsp salt or more to taste

1. Pound chicken breasts to 1/2-inch thickness if needed.

2. Combine olive oil, balsamic vinegar, soy sauce, garlic, oregano, black pepper, and salt in a bowl.

3. Place chicken in a baking dish and pour marinade over evenly.

4. Let sit for 10 minutes if time allows.

5. Preheat oven to 400 F.

6. Bake for 25 minutes or until internal temperature reaches 165 F.

For paleo version, replace soy sauce with coconut aminos.

Avoid overcooking to keep chicken juicy.

Serve with sautéed zucchini for a complete skillet meal.