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(small sized), thinly sliced into half-moons.
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Heat oven to 400 degrees F. Season the chicken with 1/4 teaspoon each of the salt and pepper.
Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
Transfer the chicken to the oven and roast for 8 minutes.
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.
Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.
Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.
This recipe has the following nutrient totals:
Protein 44.9 g
Carbohydrates 3.29 g
Iron 0.23 mg
Fiber 0.97 g
Calcium 10.0 mg
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