Sautéed Chicken with Zucchini and Almonds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender chicken cubes paired with crisp-tender zucchini and toasted almonds, finished with a bright lemon finish for a satisfying keto main course. This american-inspired keto (low-carb) ready in about 30 minutes pairs boneless skinless chicken breast, medium zucchini, slivered almonds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz boneless skinless chicken breast
• 2 medium zucchini
• 1/4 cup slivered almonds
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Season 12 oz boneless skinless chicken breast with 1/4 tsp salt and 1/4 tsp black pepper, then heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 5-6 minutes per side until golden brown and cooked through, then transfer to a plate.
2. Step 2: Add remaining 1 tbsp olive oil to the skillet, then add 2 minced garlic cloves and sauté 30 seconds until fragrant. Add 2 medium zucchinis sliced into 1/4-inch rounds and cook 5-7 minutes, stirring occasionally, until tender but still holding shape.
3. Step 3: Return chicken to skillet, add 1 tbsp lemon juice, and toss to coat. Cook 1 minute to heat through. Sprinkle with 1/4 cup slivered almonds and serve immediately.