Healthy Chicken Breast with Zucchini and Squash
A flavorful and nutritious skillet meal featuring chicken, zucchini, and yellow squash.
Equipment
- 12-inch non-stick skillet For cooking the chicken and vegetables.
Ingredients
Main Ingredients
- 1.25 lbs boneless skinless chicken breasts, diced
- 2 Tbsp olive oil
- 2 Tbsp butter or more olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 3 tsp Italian seasoning
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp lemon zest
- 10 oz zucchini, sliced
- 10 oz yellow squash, sliced
- 0.33 cup finely shredded parmesan
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh lemon juice
Instructions
- Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat.
- Pat chicken dry with paper towels. Season with salt, pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder, and lemon zest. Toss to coat.
- Melt 1 Tbsp of butter in the pan with olive oil. Add the seasoned chicken and cook for about 3 minutes. Flip and cook the other side until chicken is cooked through (the center of larger pieces should register 165 degrees), about 3 minutes more. Transfer to a plate and tent with foil to keep warm.
- Heat the remaining 1 Tbsp oil and 1 Tbsp butter in the same skillet over medium-high heat.
- Add zucchini and squash to the pan. Season with salt, 1 tsp Italian seasoning, and 1/2 tsp garlic powder. Cook, tossing occasionally until just tender, about 4 minutes.
- Return the cooked chicken to the pan with zucchini and squash. Drizzle lemon juice over the mixture and toss to combine.
- Sprinkle with parmesan and chopped parsley before serving. If desired, add extra parmesan and lemon zest for an added burst of flavor.
- Serve warm, and enjoy your meal! This dish pairs wonderfully with cooked orzo for a complete dining experience.
Notes
This dish can be served over cooked orzo for a delicious meal option.