Pan-Seared Lemon Garlic Chicken with Zucchini

Slice 6 lbs of raw chicken breasts into 1/2-inch thick strips. Pat them dry with paper towels (do not wash chicken). Season the chicken strips evenly with 1 tsp of the salt and 1/2 tsp of the black pepper.

Wash and slice 3 medium zucchini into 1/2-inch thick half-moons. Peel and mince 8 cloves of garlic. Zest and juice 3 whole lemons to yield approximately 1 tbsp of zest and 6 tbsp of juice.

Heat 1 tbsp of olive oil in each of two large skillets over medium-high heat. Divide the seasoned chicken strips between the two skillets in a single layer. Sear without moving for 3 to 4 minutes to achieve a golden crust, then flip and cook for another 3 to 4 minutes until the internal temperature reaches 165°F.

Remove all cooked chicken from the skillets. Weigh or divide the chicken: set aside 4.5 lbs of the cooked chicken strips, allow them to cool completely, and transfer them to airtight containers to store in the refrigerator for Day 3 Lunch, Day 4 Dinner, and Day 5 Lunch. Keep the remaining 1.5 lbs of cooked chicken nearby for tonight's dinner.

In one of the skillets, reduce the heat to medium and add the remaining 1 tbsp of olive oil. Add the minced garlic and sauté for 1 minute until fragrant, making sure it does not burn.

Add the sliced zucchini and 1 tsp of dried oregano to the skillet with the garlic. Season with the remaining 1/2 tsp of salt and 1/2 tsp of black pepper. Sauté, stirring occasionally, for 5 to 6 minutes until the zucchini is tender-crisp and lightly browned.

Add the reserved 1.5 lbs of cooked chicken back into the skillet with the zucchini. Pour in the 6 tbsp of lemon juice and sprinkle the 1 tbsp of lemon zest over the mixture. Toss everything together for 1 to 2 minutes until heated through and well coated in the pan juices, then serve immediately.