| 4 | chicken breasts (skin on) |
| 2 | zucchini |
| 1 | garlic |
| 150 g | cherry tomatoes |
| 1 tsp | dried thyme |
| 2 tbsp | honey |
| 60 ml | chicken stock |
| 3 tbsp | white balsamic vinegar |
| 1 tsp | lemon juice |
| 100 g | butter |
| salt | |
| pepper | |
| vegetable oil for frying |
Peel and finely dice garlic and set aside. Halve cherry tomatoes. Trim off the ends of the zucchinis and slice into rounds. Season chicken breasts with salt on both sides.
Heat a pan over medium-high heat and add some vegetable oil. Place chicken breasts in skin-side down and sear for approx. 5 min. or until skin is crisp and golden brown, then flip and add zucchini. Fry for approx. 5 min. then add the cherry tomatoes and season with salt, pepper, and diced garlic. Stir to combine, then add dried thyme, honey, chicken stock, white balsamic vinegar, and lemon juice.
Remove chicken from the pan and set aside. Let sauce and vegetables simmer for approx. 3 min. then add butter. Stir and let simmer for approx. 5 min. more or until sauce is slightly thickened. Add chicken back to pan, serve, and enjoy!
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