One-Skillet Lemon Chicken with Squash Recipe
We love squash and love adding it to recipes whenever we can because it’s healthy and low in fat. Nature has designed many foods that are perfect for us and squash is definitely one of them.
Squash by itself is very easy to prepare and should be on your dinner table often during the summer months when it’s fresh and plentiful.
Always make sure to wash the shell of the squash before slicing or dicing. Always try and shop local farmer’s markets for fresh and local produce during the summer months.
Easy dinner that is delicious and low in fat and carbs!
- 1 lbs. chicken breasts, cubed
- 1/4 cup extra virgin olive oil, divided
- 3 tablespoons fresh lemon juice, divided
- 1 teaspoon dried oregano
- 2-3 garlic cloves, minced
- ½ large red onion, thinly sliced
- 1 small zucchini or ½ large, sliced thin and cut into half rounds
- 1 small yellow squash or ½ large, sliced thin and cut into half rounds
- salt and black pepper, to taste
- Fresh parsley, chopped
- Sprigs of fresh basil
- Small lemon wedges
Whisk 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, oregano, and minced garlic together in a large bowl. Generously season with salt and black pepper, to taste, and stir to combine. Set aside.
Place the cubed chicken in a large bowl and pour half the marinade on top. Toss to combine and set aside.
Add the sliced zucchini and yellow squash to the original bowl with the marinade and toss to combine. Set aside.
Place a large nonstick skillet over medium heat. Once hot, add the remaining tablespoon olive oil and the sliced red onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion softens and start to develop some color, approximately 4-5 minutes.
Pour the seasoned chicken into the hot skillet and cook, stirring occasionally, until the chicken is golden brown and cooked through, approximately 8-10 minutes. Remove from heat and transfer the chicken and onions to a platter. Set aside.
Increase the heat to medium-high and add the seasoned zucchini and yellow squash to the skillet. Season with additional salt and black pepper, if desired. Cook, stirring occasionally, until crisp tender and nicely browned, approximately 3-5 minutes.
Return the chicken, onions, and juices to the skillet and stir to combine. Remove from heat and sprinkle with remaining fresh lemon juice, chopped parsley, and springs of fresh basil. Serve immediately with additional lemon wedges, if desired. Enjoy!
We love one-skillet meals that makes clean up much easier on those hectic nights of work and school. This meal is perfect because it’s healthy, delicious, low in fat AND easy clean up!
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