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
Directions:
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 to the skillet along 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 the remaining 1 Tbsp oil and butter. Toss in 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 chicken to the skillet with vegetables. Drizzle with lemon juice and toss. Garnish with parmesan and parsley and serve
with extra lemon zest if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes