Can I substitute the zucchini or squash?

Yes! Try bell peppers, asparagus, or even green beans. Just keep the cook time in mind.

Can I use frozen veggies?

You can, but they may release more water. Just sauté them a bit longer so they don’t make the dish soggy.

How do I store leftovers?

Pop them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

It sure is! Packed with protein and veggies, this dish is great for low-carb or keto lifestyles. Just skip the orzo if you’re going super low-carb.

Healthy Chicken Breast with Zucchini and Squash

Description

A quick, wholesome, and flavorful one-pan meal, this Healthy Chicken Breast with Zucchini and Squash features tender, lemony chicken, sautéed summer vegetables, and a touch of parmesan. Ready in under 30 minutes, it’s perfect for busy weeknights and family dinners.

Ingredients

Scale

1 1/4 lbs boneless chicken breasts, diced
2 tablespoons olive oil, divided
2 tablespoons butter, divided (or more olive oil)
Salt and freshly ground black pepper, to taste
3 teaspoons Italian seasoning, divided
1 teaspoon garlic powder, divided
1/2 teaspoon onion powder
1 teaspoon lemon zest, plus more for garnish
10 oz zucchini (about 2 small), sliced (halve if thick)
10 oz yellow squash (about 2 small), sliced (halve if thick)
1/3 cup grated parmesan cheese (or more to taste)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh lemon juice

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Instructions

Prep & Season: Pat chicken dry with paper towels. Season with salt, pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder, and lemon zest.
Cook Chicken: In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add chicken and cook 3 minutes per side or until golden and cooked through. Remove from pan and tent with foil.
Cook Vegetables: In the same skillet, heat remaining oil and butter. Add zucchini and squash. Season with remaining Italian seasoning and garlic powder. Sauté for about 4 minutes until just tender.
Combine & Serve: Return chicken to skillet. Drizzle with lemon juice and toss to coat. Sprinkle with parmesan and parsley. Serve warm, garnished with extra lemon zest and cheese if desired.

Notes

Try serving over cooked orzo or couscous for a more filling dish.
Swap out zucchini or squash for bell peppers or asparagus if preferred.
Dairy-free? Use olive oil instead of butter and omit parmesan or use a plant-based alternative.
Great for meal prep—just reheat gently to keep veggies tender.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Sauté / One pan
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 340 kcal
Sugar: 3 g
Sodium: 370 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 90 mg