Lemon Herb Chicken with Zucchini and Squash
Enjoy a burst of fresh flavors with this Lemon Herb Chicken paired perfectly with tender zucchini and squash. It’s a quick and delicious meal that’s perfect for any night of the week!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 1/4 lbs boneless skinless chicken breasts, diced into bite-size pieces
- 2 Tbsp olive oil, divided
- 2 Tbsp butter, divided
- 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. Season chicken with salt, pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder, and lemon zest. Add chicken to skillet with butter and cook for about 3 minutes on each side until fully cooked. Transfer to a plate and cover with foil to keep warm.
- In the same skillet, add remaining 1 Tbsp olive oil and butter. Add zucchini and squash, seasoned with salt, 1 tsp Italian seasoning, and 1/2 tsp garlic powder. Cook for about 4 minutes until just tender.
- Return cooked chicken to skillet with vegetables. Drizzle lemon juice over the mixture and toss gently. Garnish with parmesan and chopped parsley. Serve hot, garnished with extra lemon zest if desired.
Nutrition
- Calories: 310
- Sugar: 3g
- Sodium: 360mg
- Fat: 17g
- Saturated Fat: 7g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg