Hey there, friends!
Looking for a delicious dinner idea? I’ve got you covered!
Today, I’m sharing a tasty recipe for chicken breast with zucchini and squash.
It’s healthy, colorful, and packed with flavor.
Plus, it’s super easy to whip up on a busy weeknight.
Get ready to impress your taste buds! Let’s dive in!
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Ingredients
- 1 1/4 lbs boneless chicken breasts, diced into small pieces
- 2 tablespoons olive oil, split
- 2 tablespoons butter, split (or additional olive oil)
- Salt and freshly ground black pepper
- 3 teaspoons italian seasoning, split
- 1 teaspoon garlic powder, split
- 1/2 teaspoon onion powder
- 1 teaspoon lemon zest, with extra for garnish
- 10 oz. (2 small) zucchini, sliced (halve if thick)
- 10 oz. (2 small) yellow squash, sliced (halve if thick)
- 1/3 cup grated parmesan cheese (or more to taste)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
Step 1: Prepare and Season the Chicken
Heat 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat.
Dab the chicken dry with paper towels to remove any excess moisture.
Season the chicken generously with salt, pepper, 2 teaspoons of Italian seasoning, 1/2 teaspoon of garlic powder, onion powder, and lemon zest.
Toss to coat the chicken evenly; you can add the seasonings directly on the cutting board for convenience.
Step 2: Cook the Chicken
Melt 1 tablespoon of butter in the skillet with the olive oil.
Add the seasoned chicken to the pan and cook for about 3 minutes on one side.
Flip the chicken and cook the opposite side for another 3 minutes, or until the internal temperature of the larger pieces reaches 165°F.
Once cooked through, transfer the chicken to a plate and tent with foil to keep it warm.
Step 3: Cook the Vegetables
In the same skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Add the zucchini and squash to the pan, then season with salt, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of garlic powder.
Cook the vegetables, tossing occasionally, until they are just tender, about 4 minutes.
Step 4: Combine and Finish
Return the cooked chicken to the skillet with the zucchini and squash.
Drizzle in lemon juice and toss everything together.
Sprinkle with parmesan and parsley to add flavor and garnish.
Serve the dish warm, with additional parmesan and lemon zest if desired.
For a more filling meal, you can serve it over cooked orzo, which complements the dish well.
