One-Skillet Lemon Chicken with Summer Squash
In today’s fast-paced world, finding time to prepare a healthy and delicious meal can often feel like a daunting task. However, the One-Skillet Lemon Chicken with Summer Squash recipe simplifies the process while delivering exquisite flavors. This dish not only captivates the palate but also offers a nutritious balance, making it an excellent choice for a weeknight dinner.Combining tender chicken breasts with vibrant summer squash and zesty lemon, this recipe is perfect for showcasing the best of seasonal produce. The balance of flavors achieved through the bright acidity of lemon juice and the aromatic herbs ensures that this dish is anything but ordinary.Moreover, the health benefits of the key ingredients cannot be overlooked. Chicken is an excellent source of lean protein, while summer squash is low in calories yet high in vitamins and minerals, including vitamin C and manganese. This makes the dish a great addition to any balanced meal plan.
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Ingredients
- ¼ cup extra virgin olive oil divided
- 3 tablespoons fresh lemon juice divided
- 1 teaspoon dried oregano
- 2-3 cloves garlic minced
- Sea salt and black pepper to taste
- 1 pound chicken breasts cubed
- 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
Garnish:
- Fresh parsley chopped
- sprigs fresh basil
- small lemon wedges
Instructions
- 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 270kcal (14%)Carbohydrates: 5g (2%)Protein: 25g (50%)Fat: 17g (26%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 73mg (24%)Sodium: 136mg (6%)Potassium: 618mg (18%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 162IU (3%)Vitamin C: 18mg (22%)Calcium: 29mg (3%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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