Start by slicing the chicken breasts into 1-inch thick cutlets and season generously with salt and pepper on both sides. Set aside as the skillet heats up.
Wash and slice the zucchini into rounds about 1/4-inch thick. If your zucchinis are large, sprinkle them with a little salt and let sit for 10 minutes to draw out excess moisture, then pat dry.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once shimmering, carefully place the chicken cutlets in the pan, avoiding overcrowding.
Sear the chicken for about 4-5 minutes without moving it, until the underside turns golden brown and develops a crust. Flip and cook for another 4-5 minutes until cooked through (internal temperature 165°F / 75°C). Transfer to a plate and tent loosely with foil to rest.
In the same skillet, add a little more oil if needed, then arrange the zucchini slices in a single layer. Sauté for 3-4 minutes, flipping occasionally, until they turn golden around the edges and soften slightly.
Add the chopped garlic to the skillet and cook for about 30 seconds, stirring constantly until fragrant and slightly golden—be careful not to burn it.
Slice the rested chicken into strips or leave whole, then return it to the skillet with the zucchini. Squeeze fresh lemon juice over everything and cook for another 1-2 minutes, allowing flavors to meld and zucchini to finish tender.
Remove from heat and let rest for a minute. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Garnish with feta or red pepper flakes if you like a bit of extra flavor.
