Heat oven to 400°F. Season chicken with 1/4 tsp each of salt and pepper. Heat 1 tbsp oil in a large oven-proof skillet over medium/high heat. Cook the chicken for 2 minutes per side. Transfer to oven and roast for 8 minutes.
Meanwhile, in a second pan, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1-2 minutes per side. Transfer to a plate. Add the zucchini, garlic and remaining salt and pepper and cook until tender, about 3 minutes.
Transfer the prosciutto, zucchini and garlic to the skillet with the chicken, squeeze the lemon over top and toss. Serve.
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 4|
|Calories from Fat: 223 (46%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 154mg||47 %|
|Sodium 626.6mg||22 %|
|Potassium 928mg||24 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 4.5g|
|Protein 58.1g||83 %|
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Calories per serving: 485
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