Description
A simple and healthy one-pan dinner made with juicy chicken, fresh zucchini, and yellow squash cooked in olive oil and seasonings. Perfect for busy weeknights when you want something quick, light, and satisfying.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1 tablespoon fresh lemon juice (optional)
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons fresh parsley or basil, chopped (optional)
Instructions
- Cut the chicken into evenly sized pieces and season with salt, pepper, paprika, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken to the skillet and cook until lightly golden and mostly cooked through.
- Add the sliced onion and minced garlic, stirring until fragrant.
- Add the zucchini and yellow squash to the skillet and cook until tender but not mushy.
- Finish with lemon juice if using, garnish with fresh herbs or Parmesan, and serve warm.
Notes
- Cut vegetables evenly so they cook at the same rate.
- Avoid overcrowding the skillet to prevent steaming.
- For juicier results, chicken thighs can be used instead of breasts.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg
