Pat dry the chicken breasts and slice them into thin strips; season generously with salt, pepper, and a pinch of smoked paprika or chili flakes if desired.
Wash the zucchinis and cut into uniform half-moons about 1 cm thick to ensure even cooking.
Heat the olive oil in a large skillet over medium-high heat until shimmering and slightly fragrant.
Add the chicken strips to the hot skillet, spreading them out evenly. Cook for about 5-7 minutes, stirring occasionally, until they develop a golden-brown exterior and are cooked through.
Remove the cooked chicken from the skillet and set aside temporarily. In the same pan, add the zucchini slices in an even layer and cook for 3-4 minutes, stirring occasionally, until they start to crisp at the edges and turn bright green.
Push the zucchini slices to one side of the skillet, then add the crushed garlic to the empty space. Sauté for about 30 seconds until fragrant and slightly golden, stirring it into the zucchini afterward.
Return the cooked chicken to the skillet with the zucchini and garlic, tossing everything together. Cook for another 1-2 minutes to reheat and allow flavors to meld.
Squeeze fresh lemon juice over the skillet, about a tablespoon, and toss again to distribute the brightness evenly.
Adjust seasoning with additional salt and pepper if needed. Sprinkle chopped herbs on top for a fresh, herbal aroma and vibrant color.
Serve immediately, straight from the skillet or plated, and enjoy the combination of juicy chicken and crispy zucchini with a burst of citrus brightness.
