->Garlic Zucchini <-

1 boneless skinless chicken breast

10 cloves garlic, sliced in half lengthwise

2 teaspoons olive oil

2 medium zucchini

1 teaspoon fresh lemon juice

1/8 teaspoon dried oregano

1/4 teaspoon dried basil

1/2 cup chicken broth

Cut the chicken into 1/2 inch pieces. Slice zucchini into rounds

and semi-circles. Heat oil in small frying pan or wok. Add salt and pepper chicken to taste, and add garlic. Add the rest of the

ingredients and bring to a slight boil. Cook until chicken is no

longer pink and zucchini is tender, but still crisp. Serve with

rice or flat bread.