Description
This Healthy Chicken Breast with Zucchini and Squash is a light yet satisfying meal packed with lean protein and vibrant vegetables. Perfect for clean eating, meal prep, or a simple weeknight dinner, the dish highlights the natural flavors of tender chicken paired with sautéed zucchini and yellow squash. Seasoned with herbs and a touch of garlic, it’s a wholesome plate that doesn’t compromise on flavor.
Ingredients
2 boneless, skinless chicken breasts
1 zucchini, sliced into half-moons
1 yellow squash, sliced into half-moons
1 tablespoon olive oil
2 garlic cloves, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
Salt and black pepper to taste
Juice of half a lemon
Fresh parsley for garnish (optional)
Instructions
Pat the chicken breasts dry and season both sides with salt, pepper, oregano, and thyme.
Heat half of the olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 5 to 6 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the remaining olive oil and the minced garlic. Sauté for about 30 seconds until fragrant.
Add the sliced zucchini and squash to the pan. Cook for 5 to 7 minutes, stirring occasionally, until tender but still slightly crisp.
Return the chicken to the skillet just to reheat, then squeeze lemon juice over everything to brighten the flavors.
Slice the chicken and serve alongside the sautéed vegetables. Garnish with fresh parsley if desired.
Notes
For even cooking, pound the chicken breasts to an even thickness before seasoning. This dish can be easily customized by adding other vegetables like cherry tomatoes or bell peppers. To keep it low-carb, serve as-is or with cauliflower rice. For more heartiness, pair it with quinoa or brown rice. Leftovers store well in the refrigerator and make a great lunch the next day.