Chicken Zucchini Squash Recipes
This is a super easy super flavorful one pan chicken and veggie recipe everyone in the family will love! It’s a healthy and hearty bright and lemony dinner that makes great leftovers.Ingredients
- 1 1/4 lbs boneless skinless chicken breasts diced into bite size pieces
- 2 Tbsp olive oil divided
- 2 Tbsp butter divided (or more olive oil)
- Salt and freshly ground black pepper
- 3 tsp Italian seasoning divided
- 1 tsp garlic powder* divided
- 1/2 tsp onion powder
- 1 tsp lemon zest plus more for serving
- 10 oz. (2 small) zucchini sliced and halved if wider
- 10 oz. (2 small) yellow squash sliced and halved if wider
- 1/3 cup finely shredded parmesan or more to taste
- 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. Dab chicken dry with paper towels. Season with a fair amount of salt and pepper 2 tsp Italian seasoning 1/2 tsp garlic powder onion powder and lemon zest then toss to coat (I just added the seasonings to the chicken on the cutting board). Melt butter in pan with olive oil then add chicken and cook 3 minutes then flip and cook opposite side until chicken has cooked through (center of larger pieces should register 165 degrees) about 3 minutes longer. Transfer to a plate and tent with foil to keep warm.
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