This simple recipe features juicy chicken breast paired with tender zucchini and squash. It’s not just healthy, but also bursting with fresh flavors!
I love how quick this dish is to make! Just season the chicken, toss in the veggies, and you’re good to go. Perfect for a busy weeknight dinner! 🍽️
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breasts are the star here. If you need a quick substitute, cooked rotisserie chicken works great! Just add it towards the end to warm through.
Zucchini & Yellow Squash: These add a lovely texture and color. If you can’t find them, try using bell peppers or asparagus instead. Both will give a fresh crunch to your dish.
Olive Oil: I prefer olive oil for its flavor and health benefits, but avocado oil is a good alternative if you want a higher smoke point.
Orzo/Pasta: Orzo gives a nice base; however, you could use quinoa, rice, or even cauliflower rice for a low-carb option.
How Do I Ensure My Chicken is Cooked Perfectly?
Cooking chicken breast can be tricky, but following a few tips ensures it’s juicy and perfectly done:
- Cut the chicken into equal-sized pieces for even cooking.
- Don’t overcrowd the skillet; it can prevent browning.
- Cook until the internal temperature reaches 165°F (75°C). Use a meat thermometer for accuracy.
Plus, letting the chicken rest for a couple of minutes before serving helps retain its juices!
What’s the Best Way to Cook Zucchini and Squash?
To keep zucchini and squash tender yet crisp, follow these steps:
- Cook them in the skillet after the chicken for just a few minutes—this keeps them bright and colorful.
- Don’t overcook! You want them to maintain their shape and texture, so keep an eye on them.
Adding fresh lemon juice at the end brightens the entire dish and complements the vegetables beautifully!
Easy Healthy Chicken Breast with Zucchini and Squash
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium zucchini, sliced into rounds
- 1 medium yellow squash, sliced into rounds
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
For Serving (Optional):
- 1 cup orzo or small pasta (optional, for serving)
- 1 cup chicken broth or water (for cooking orzo)
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
How Much Time Will You Need?
This easy and healthy meal takes about 10 minutes for prep and 15 minutes for cooking, totaling around 25 minutes from start to finish. A quick, nutritious option for your busy days!
Step-by-Step Instructions:
1. Cooking the Orzo or Pasta:
If you’re using orzo or small pasta, cook it according to the package instructions using chicken broth or water for extra flavor. Drain it once it’s ready and set aside while you prepare the chicken and vegetables.
2. Sautéing the Garlic:
In a large skillet, heat up the olive oil over medium heat. Add the minced garlic, stirring gently for about 1 minute until it becomes fragrant. Make sure not to let it brown too much, as burnt garlic can taste bitter.
3. Cooking the Chicken:
Next, add the bite-sized chicken pieces to the skillet. Season them with salt, pepper, and the dried Italian seasoning. Cook for about 5-7 minutes, stirring occasionally, until the chicken pieces are nicely browned and cooked through. They should reach an internal temperature of 165°F (75°C).
4. Adding the Vegetables:
Now, it’s time to add your sliced zucchini and yellow squash to the skillet. Continue cooking for another 4-5 minutes, stirring occasionally until the vegetables are tender yet still a bit crisp. This keeps their vibrant color and nutrition!
5. Finishing Touches:
Remove the skillet from heat and squeeze a little fresh lemon juice over the chicken and vegetable mixture. This adds a refreshing burst of flavor!
6. Serving the Dish:
To serve, place a bit of your cooked orzo or pasta on each plate (if using). Then, top it with the delicious chicken, zucchini, and squash mixture. Sprinkle grated Parmesan cheese generously over the top and garnish with fresh parsley for a pop of color.
7. Enjoying Your Meal:
Finally, serve with lemon wedges on the side. Feel free to squeeze more lemon juice over your dish for added brightness and flavor!
Enjoy this light, healthy, and colorful meal that’s ready in under 30 minutes! Perfect for any day of the week! 🌼
FAQ: Easy Healthy Chicken Breast with Zucchini and Squash
Can I Use Different Vegetables?
Absolutely! If you don’t have zucchini or yellow squash, feel free to substitute them with bell peppers, asparagus, or green beans. Just make sure to adjust cooking times as needed, depending on the vegetables you choose!
How Can I Make This Recipe Dairy-Free?
To make this dish dairy-free, simply omit the Parmesan cheese or use a dairy-free cheese alternative. The meal will still be flavorful and satisfying without the cheese!
Can I Prepare This Meal Ahead of Time?
You can prep the chicken and vegetables in advance! Just cut everything and store them in separate airtight containers in the fridge. Cook within 1-2 days for the best freshness and flavor.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the skillet over low heat, adding a splash of water or broth to keep it moist.
