This dish features juicy chicken breast paired with tender zucchini and summer squash. It’s colorful, healthy, and super quick to make—great for busy days!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish since they cook quickly and stay juicy. If you’re looking for alternatives, turkey cutlets work too. For a vegetarian option, substitute with chickpeas or tofu, seasoned nicely.
Zucchini and Summer Squash: These veggies add freshness and color to your meal. If you can’t find summer squash, feel free to use just zucchini or even bell peppers and asparagus for a different twist. They all work wonderfully!
Olive Oil: Olive oil gives great flavor and helps in cooking, but you can use avocado oil or canola oil if needed. Both have a high smoke point and are healthy options too.
Garlic: Fresh garlic boosts the taste significantly. In a pinch, garlic powder can substitute, but you’ll want to use about 1/4 teaspoon per clove.
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken breast just right can be tricky, but with a few tips, you’ll nail it! First, be sure to pat the chicken dry. This helps it brown evenly. Use medium heat to avoid burning while ensuring it cooks through.
- Cook for about 5-7 minutes per side, depending on thickness.
- Use a meat thermometer! Aim for 165°F/75°C.
- Let it rest after cooking—it helps keep it juicy!
What’s the Best Way to Cook the Vegetables?
To keep the zucchini and squash crisp yet tender, cook them on medium-high heat. This allows them to soften without losing their beautiful color and crunch. Stir often, so they cook evenly.
- Cook for about 5-7 minutes, just until tender.
- Don’t overcrowd the pan, or they’ll steam instead of sauté!
Feel free to enjoy this meal with your favorite side, and don’t hesitate to tweak any ingredients to suit your taste!
Easy Chicken Breast with Zucchini and Summer Squash
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 medium zucchini, sliced into half-moons
- 1 medium summer squash (yellow squash), sliced into half-moons
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- Salt and pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep, followed by approximately 15-20 minutes of cook time, for a total of about 30-35 minutes. It’s quick, healthy, and perfect for dinner any night of the week!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, and half of the Italian seasoning. This will enhance the flavor of the chicken.
2. Cook the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasoned chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through (the internal temperature should reach 165°F/75°C). Once done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Garlic:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté it for about 30 seconds until it’s fragrant. Be careful not to burn it!
4. Add the Vegetables:
Next, add the sliced zucchini and summer squash to the skillet. Sprinkle the remaining Italian seasoning, some salt, pepper, and crushed red pepper flakes (if you like a bit of heat) over the veggies. Cook, stirring occasionally, for around 5-7 minutes, or until the vegetables are tender but still slightly crisp.
5. Combine Chicken and Veggies:
Return the cooked chicken breasts to the skillet with the sautéed vegetables. Drizzle the lemon juice over everything and give it a gentle stir to combine flavors. Cook for an additional 1-2 minutes.
6. Garnish and Serve:
Take the skillet off the heat and garnish with freshly chopped parsley or basil. Serve your chicken and veggies warm, and enjoy it with a side of rice, quinoa, or a fresh salad if you’d like!
And there you have it! A simple, vibrant, and healthy dinner that’s sure to please everyone at the table. Enjoy!
FAQ
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to substitute with your favorite veggies like bell peppers, asparagus, or broccoli. Just adjust the cooking time slightly to ensure everything is tender but not overcooked.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop, adding a splash of olive oil or broth to keep it moist.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the chicken and vegetables ahead of time, storing them in the fridge until you’re ready to cook. Just keep the lemon juice separate until just before serving for the freshest flavor.
What Can I Substitute for Olive Oil?
If you don’t have olive oil, you can use avocado oil, canola oil, or any neutral oil you prefer. Just be mindful of the flavor; olive oil adds a lovely richness to the dish!
