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A quick and light skillet meal combining juicy chicken breast with sautéed zucchini and yellow squash, brightened with lemon juice and topped with Parmesan cheese over orzo or rice. Perfect for weeknights and meal prep.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium zucchini, sliced into rounds
  • 1 medium yellow squash, sliced into rounds
  • 1 cup orzo pasta or rice
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning (or mix of dried basil, oregano, and thyme)
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon, plus lemon slices for garnish
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped for garnish

Instructions

  1. Cook orzo or rice according to package directions; drain and keep warm.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  3. Season bite-sized chicken pieces with salt, pepper, and half the Italian seasoning.
  4. Add chicken to the hot skillet and cook 5–7 minutes, stirring occasionally, until golden and internal temperature reaches 165°F (75°C); remove chicken and set aside.
  5. Let the cooked chicken rest 2 minutes.
  6. Add the remaining 1 tablespoon olive oil to the same skillet.
  7. Sauté minced garlic about 30 seconds until fragrant.
  8. Add sliced zucchini and yellow squash; season with salt, pepper, and the remaining Italian seasoning.
  9. Cook the veggies 4–6 minutes, stirring occasionally, until tender but still bright.
  10. Return the chicken to the skillet, squeeze in juice of half a lemon, stir to combine, and cook 1 minute to meld flavors; taste and adjust seasoning as needed.
  11. Plate the orzo or rice and top with the chicken and vegetable mixture.
  12. Sprinkle grated Parmesan and chopped parsley over the top and garnish with lemon slices.

Notes

To achieve juicy chicken, ensure the skillet is hot before adding chicken to lock in moisture., Cook chicken in batches if needed to avoid crowding and achieving golden-brown crust., Use a meat thermometer to check for 165°F (75°C) for safety and perfect doneness., Rest cooked chicken for 2 minutes before mixing with veggies to keep it tender., This recipe is versatile: swap chicken breasts with thighs, tofu, or chickpeas; zucchini and squash can be substituted with bell peppers or asparagus; orzo can be replaced with rice, quinoa, or whole grain pasta., Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or broth to retain moisture., Avoid freezing the complete dish as zucchini and orzo may get mushy; cooked chicken can be frozen separately for up to 2 months.

Nutrition

Find it online: https://lanamixingbowl.com/easy-healthy-chicken-breast-with-zucchini-and-squash/