Description
Juicy chicken breast with colorful summer squash in one pan? This 30-minute dinner is about to become your new healthy weeknight obsession.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium zucchini (about 1 pound/450g), sliced into ¼-inch half-moons
- 2 medium yellow squash (about 1 pound/450g), sliced into ¼-inch half-moons
- 1 medium onion (about 8 oz/225g), diced
- 3 cloves garlic, minced
- 2 tablespoons (30ml) olive oil, divided
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- ¼ cup (25g) grated Parmesan cheese (optional)
Instructions
- Pat chicken pieces dry and season with ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon Italian seasoning. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 3 minutes, flip, and cook 2-3 minutes more until golden. Transfer to a plate.
- Add remaining olive oil to the skillet. Cook diced onion for 2-3 minutes, then add garlic and cook for 30 seconds until fragrant.
- Add zucchini and yellow squash to the pan. Season with remaining Italian seasoning, paprika, red pepper flakes, salt, and pepper. Cook for 4-5 minutes until vegetables begin to soften but still have some firmness.
- Return chicken to the skillet, gently combining with the vegetables. Cook for 2 more minutes until chicken reaches 165°F internal temperature.
- Remove from heat. Sprinkle with parsley, drizzle with lemon juice, and add Parmesan if using. Gently toss to combine.
- Serve immediately, either alone for a low-carb meal or with your favorite side.