INGREDIENTS

2 boneless, skinless chicken breasts

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons olive oil

1/4 pound (about 8 slices) prosciutto

2 small zucchini, thinly sliced into half-moons

1 clove garlic, thinly sliced

1 lemon

DIRECTIONS

1. Heat oven to 400° F. Season the chicken with 1/4 teaspoon each of the salt and pepper.

2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.

3. Transfer the chicken to the oven and roast for 8 minutes.

4. Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.

5. Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.

6. Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.

7. Enjoy!