Gluten-free Garlic Chicken Zucchini Stir-fry

Pat the chicken breast dry with paper towels, then slice it into bite-sized pieces approximately ¾-inch thick.

Trim the ends from the zucchini and slice them into thin half-moons, about ¼-inch thick.

Slice the garlic cloves in half lengthwise and set aside with the oregano and basil.

Heat the olive oil in a large skillet or wok over medium-high heat until shimmering, about 1-2 minutes.

Add the chicken pieces to the hot oil and cook, stirring occasionally, until golden brown on all sides and cooked through, about 6-8 minutes.

Push the cooked chicken to the sides of the skillet and add the halved garlic cloves to the center, stirring for about 30 seconds until fragrant.

Add the sliced zucchini to the skillet along with the chicken broth, dried oregano, and dried basil, and toss everything together to combine.

Cook, stirring frequently, until the zucchini is tender-crisp and the liquid has reduced slightly, about 4-5 minutes.

Remove from heat and stir in the fresh lemon juice, adjusting seasoning with salt and pepper to taste.

Transfer to a serving dish and serve immediately while hot.