1 lb. boneless, skinless chicken breast, cubed
1 large zucchini, diced
3 Tbsp. fresh squeezed lemon juice
2 Tbsp. butter
2 Tbsp. fresh chopped basil
1 Tbsp. fresh chopped oregano
1. Melt butter in a large skillet over medium heat.
2. Add chicken and lemon juice; cook until chicken is no longer pink in the middle.
3. Add zucchini and herbs; add pepper to taste. Cook until zucchini is tender.
Serve with brown rice.