Introduction

This Healthy Chicken Breast with Zucchini and Squash is a simple, flavorful dish perfect for a quick weeknight dinner. Packed with lean protein and fresh vegetables, it’s both nutritious and delicious.

The image shows a close-up of a black pan filled with cooked food. The dish has several layers: the bottom layer consists of round slices of yellow and green zucchini with a soft, smooth texture and slight grill marks. On top of these slices, there are golden-brown cooked chicken pieces that look tender and slightly crispy on the outside. Scattered over the chicken and zucchini are small green parsley leaves adding a fresh touch. The dish is sprinkled with white grated cheese, giving a crumbly texture blended into the meal. Bright yellow lemon slices with visible soft, juicy inner sections are arranged around the edges, adding a fresh, vibrant color contrast. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 lbs boneless chicken breasts, diced
2 tablespoons olive oil
10 oz zucchini, sliced
10 oz yellow squash, sliced
1 teaspoon garlic powder
3 teaspoons Italian seasoning
Juice and zest of 1 lemon
Salt and black pepper to taste
Optional: Fresh parsley for garnish

Instructions

Step 1: In a bowl, season the diced chicken breast with salt, pepper, Italian seasoning, and garlic powder.
Step 2: Heat a large skillet over medium-high heat and add the olive oil.
Step 3: Cook the seasoned chicken pieces in the skillet for about 5-6 minutes on one side until browned, then flip and cook for another 4-5 minutes until fully cooked.
Step 4: Add the sliced zucchini and yellow squash to the skillet. Stir gently to combine and season with the remaining Italian seasoning, garlic powder, salt, and pepper.
Step 5: Cook for an additional 3-4 minutes until the vegetables are tender yet still crisp.
Step 6: Stir in the lemon juice and zest. Garnish with fresh parsley before serving, if desired.

Tips & Variations

For extra flavor, marinate the chicken with lemon juice and herbs for 30 minutes before cooking.
Swap Italian seasoning with fresh herbs like thyme or rosemary for a different twist.
Add cherry tomatoes or bell peppers for more color and nutrients.
Use a non-stick skillet or well-seasoned pan to prevent sticking and minimize oil usage.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking to keep the chicken tender.

How to Serve

A black pan filled with cooked pieces of light golden chicken layered with green zucchini slices and bright yellow squash rounds. The dish is sprinkled with small white grated cheese and chopped fresh green herbs, giving a fresh look. The mixture of colors and textures appears moist and flavorful, placed on a dark cloth with whole yellow squash pieces around. The surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless chicken thighs work well too and offer a juicier texture. Adjust cooking time slightly if needed.

Is this dish suitable for meal prep?

Absolutely, it reheats well and makes a balanced, protein-rich meal for busy days.

Healthy Chicken Breast with Zucchini and Squash Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

This Healthy Chicken Breast with Zucchini and Squash recipe offers a quick, nutritious, and flavorful meal featuring tender chicken breasts cooked with fresh zucchini and yellow squash, seasoned with Italian herbs and brightened with lemon juice and zest. Perfect for a low-calorie, wholesome dinner.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

Chicken

1 1/4 lbs boneless chicken breasts, diced
1 teaspoon garlic powder
3 teaspoons Italian seasoning
Salt and black pepper to taste
2 tablespoons olive oil

Vegetables

10 oz zucchini, sliced
10 oz yellow squash, sliced

Seasoning & Garnish

Juice and zest of 1 lemon
Optional: Fresh parsley for garnish

Instructions

Season the Chicken: In a bowl, combine the diced chicken breasts with salt, black pepper, Italian seasoning, and garlic powder. Mix well to ensure all pieces are evenly coated with the seasoning.
Heat the Skillet: Place a large skillet over medium-high heat and add the olive oil. Allow the oil to heat up until shimmering but not smoking.
Cook the Chicken: Add the seasoned chicken pieces to the hot skillet in a single layer. Let them cook undisturbed for about 5 to 6 minutes until the bottom side is nicely browned. Flip each piece and continue cooking for another 4 to 5 minutes until the chicken is cooked through and no longer pink inside.
Add Vegetables: Add the sliced zucchini and yellow squash to the skillet with the chicken. Gently stir to combine everything evenly. Season the mixture with the remaining Italian seasoning, garlic powder, salt, and pepper.
Sauté the Vegetables: Continue cooking for an additional 3 to 4 minutes, stirring occasionally, until the vegetables are tender but still crisp and vibrant.
Finish with Lemon: Stir in the lemon juice and lemon zest to the skillet, allowing the fresh citrus flavors to meld with the chicken and vegetables. Remove from heat.
Garnish and Serve: Optionally sprinkle fresh parsley over the dish before serving for an added burst of color and freshness. Serve warm.

Notes

You can substitute fresh thyme or basil for Italian seasoning for a different flavor profile.
Use chicken thighs instead of chicken breasts if you prefer darker meat; adjust cooking time accordingly.
For a low sodium option, reduce added salt.
Serve this dish over cooked quinoa or brown rice for a more filling meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Keywords: healthy chicken breast, zucchini recipes, yellow squash, quick chicken dinner, low calorie meals, Italian seasoning chicken