Name: Healthy Chicken Breast with Zucchini and Squash
Prep time: 15 min
Cook time: PT-488416H23M40S
Total time: PT-488416H23M40S
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1 zucchini, sliced; 1 yellow squash, sliced; 1 tbsp olive oil (for cooking); 1 tbsp balsamic vinegar; 1 tsp garlic powder; 1 tsp dried oregano; 1/2 tsp paprika; Salt and pepper to taste; 1 tbsp fresh parsley, chopped (optional, for garnish); Lemon wedges (optional, for serving)

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Why You’ll Love This Recipe

I love how quick and versatile this meal is. It’s high in protein, low in carbs, and packed with fiber, making it a great option for lunch or dinner. The chicken comes out juicy, the zucchini and squash stay crisp-tender, and everything cooks in under 30 minutes. Whether I’m looking for something clean after a weekend of indulgence or a fresh way to use up garden veggies, this dish never fails.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Zucchini
Yellow squash
Olive oil
Garlic (minced)
Onion (optional, thinly sliced)
Italian seasoning or dried herbs
Salt and pepper
Lemon juice (optional for brightness)
Fresh parsley or basil (for garnish)

directions

I start by slicing the chicken breasts into thin cutlets or bite-sized strips and seasoning them with salt, pepper, and Italian herbs.
In a large skillet over medium heat, I warm a bit of olive oil and cook the chicken until browned and cooked through—about 5–7 minutes. I then set it aside.
In the same skillet, I add a little more olive oil and sauté the onion and garlic until fragrant.
I add the sliced zucchini and squash, season with salt, pepper, and a bit more herbs, and cook for 5–7 minutes until just tender but still vibrant.
I return the chicken to the skillet, toss everything together, and squeeze in some fresh lemon juice if I want extra brightness.
I garnish with chopped parsley or basil and serve hot.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add halved cherry tomatoes or red bell peppers for more color and flavor. I’ve also tossed in a handful of spinach or arugula at the end for a wilted greens finish. If I want something a little richer, I sprinkle in a bit of grated Parmesan before serving. For spice, a pinch of red pepper flakes goes a long way.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat until heated through or microwave it for 1–2 minutes. It’s great for meal prep, and the flavors often taste even better the next day.

FAQs

Can I use chicken thighs instead?

Yes, I’ve made this with boneless, skinless chicken thighs and they’re just as delicious—juicier, even.

How do I keep the zucchini and squash from getting mushy?

I cook them just until they’re tender but still have a slight bite. Overcooking makes them watery, so I keep a close eye on the pan.

What’s the best way to slice the vegetables?

I cut them into half-moons or thin rounds so they cook evenly and quickly in the skillet.

Can I make this ahead of time?

Yes, it’s great for meal prep. I cook everything and portion it into containers for the week—it reheats well.

What sides go well with this?

I usually serve it with quinoa, brown rice, or cauliflower rice. It also works over a salad or in a wrap for lunch the next day.

Conclusion

Healthy Chicken Breast with Zucchini and Squash is one of those simple, feel-good meals that I always come back to. It’s quick to make, packed with nutrients, and full of flavor without being heavy. Whether I’m eating clean, meal prepping, or just want something fresh, this recipe makes healthy eating both easy and delicious.