Lemon Pepper Chicken

Pat chicken breasts dry with paper towels. Place between two pieces of plastic wrap and pound to a uniform 0.75-inch thickness. Season both sides evenly with salt and black pepper.

Slice zucchini lengthwise into 0.25-inch planks. Halve cherry tomatoes. Mince garlic and chop fresh parsley.

Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, place chicken breasts in the pan and sear without moving for 6–7 minutes until golden brown on the first side.

Flip chicken and cook for another 5–6 minutes until the internal temperature reaches 165°F (74°C). Transfer to a clean plate.

In the same skillet, add minced garlic and sauté for 30 seconds. Add zucchini planks and cook 3–4 minutes per side until tender and lightly browned. Add cherry tomatoes and cook 2 minutes until they begin to blister. Transfer vegetables to a serving platter with the chicken.

Pour vegetable broth into the hot skillet and scrape up browned bits from the bottom. Simmer for 2 minutes. Remove from heat and whisk in cold butter pieces until melted and glossy. Stir in lemon juice and season with salt and pepper to taste.

Spoon pan sauce over chicken and vegetables. Garnish with fresh parsley and lemon slices.