Lemony Chicken

Delicately flavored jasmine rice would make an excellent accompaniment to this dish. Prepare the rice while the chicken is simmering.

Serves: 2Hands-on: 15 minutesTotal: 1 hour 35 minutesDifficulty: Easy

Serves: 2


  • 2 boneless, skinless chicken breasts (7 oz.)
  • 4 Tbsp. lemon juice, divided
  • 2 tsp. vegetable oil
  • ½ small white onion, chopped
  • 1 medium zucchini, sliced
  • ½ cup chicken broth
  • 2 Tbsp. tomato sauce
  • ¼ tsp. salt
  • ¼ tsp. pepper


  • Rinse the chicken breasts and pat dry. Place 2 tablespoons lemon juice in a resealable plastic bag. Add the chicken breasts. Seal the bag and refrigerate. Marinate the chicken for 1 hour, turning the bag occasionally so that all the chicken breast meat is covered in the juice. Remove the marinated chicken from the refrigerator and pat dry. Discard the marinade.
  • Heat the vegetable oil in a frying pan over medium heat. Add the onion and cook until tender. Add the chicken and cook until it turns white, about 5 minutes. Add the zucchini and cook for 1 minute.
  • Add the chicken broth, tomato sauce, remaining 2 tablespoons lemon juice, salt, and pepper. Cover and simmer for 20 minutes. Serve hot.