2 (7-ounce) boneless, skinless chicken breasts

4 tablespoons lemon juice, divided

2 teaspoons vegetable oil

½ small white onion, chopped

1 zucchini, sliced

½ cup chicken broth

2 tablespoons tomato sauce

¼ teaspoon (or to taste) salt

¼ teaspoon (or to taste) pepper

• Rinse the chicken breasts and pat dry. Place 2 tablespoons lemon juice in a resealable plastic bag. Add the chicken breasts. Seal the bag and refrigerate. Marinate the chicken for 1 hour, turning the bag occasionally so that all the chicken breast meat is covered in the juice. Remove the marinated chicken from the refrigerator and pat dry. Discard the marinade.

• Heat the vegetable oil in a frying pan over medium heat. Add the onion and cook until tender. Add the chicken and cook until it turns white, about 5 minutes. Add the zucchini and cook for 1 minute.

• Add the chicken broth, tomato sauce, remaining 2 tablespoons lemon juice, and salt and pepper. Cover and simmer for 20 minutes. Serve hot.

Adjusting Recipes

When adjusting the portions of a recipe, remember that the quantity of food affects the total cooking time. For example, the cooking time for 4 potatoes will be longer than the cooking time for 1.