How do you cook chicken breast with zucchini and squash in one skillet?

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season bite-sized chicken pieces with salt, pepper, and half the Italian seasoning, then cook for 5 to 7 minutes until golden and 165°F internally. Remove the chicken, sauté minced garlic for 30 seconds, then cook sliced zucchini and yellow squash with remaining seasoning for 4 to 6 minutes. Return the chicken, add lemon juice, and cook 1 more minute before serving over orzo or rice.

How long do you cook chicken breast in a skillet with vegetables for this recipe?

The chicken breast pieces cook for 5 to 7 minutes in the skillet until they reach an internal temperature of 165°F. The zucchini and yellow squash cook separately for 4 to 6 minutes until tender but still bright. After combining, everything cooks together for 1 final minute to meld the flavors, for a total skillet cooking time of about 10 to 15 minutes.

Can I make this chicken and zucchini skillet ahead of time?

Yes, you can prep the cooked chicken and sautéed vegetables separately and store them in airtight containers in the refrigerator for up to 2 days. Assemble the dish when ready to serve by reheating gently in a skillet over low heat with a splash of water or broth. Fully assembled leftovers can be stored for up to 3 days but should not be frozen, as the zucchini and orzo can become mushy.

What can I use instead of orzo in this healthy chicken and squash recipe?

You can substitute orzo with long-grain white rice, brown rice, quinoa, or cauliflower rice for a low-carb option. Whole wheat pasta or gluten-free pasta also work well. Cook your chosen grain or rice according to package directions before serving it as the base for the chicken and vegetables. For a more substantial meal, orzo can also be replaced with cooked farro or couscous.

Easy Healthy Chicken Breast With Zucchini And Squash Skillet Recipe

Name: Easy Healthy Chicken Breast with Zucchini and Squash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 boneless, skinless chicken breasts, cut into bite-sized pieces; 1 medium zucchini, sliced into rounds; 1 medium yellow squash, sliced into rounds; 1 cup orzo pasta or rice; 2 tablespoons olive oil, divided; 2 cloves garlic, minced; 1 teaspoon dried Italian seasoning; Salt; freshly ground black pepper; half lemon, juiced; lemon, sliced for garnish; 1/4 cup grated Parmesan cheese; fresh parsley, chopped for garnish

Ingredients

Scale

Ingredients
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium zucchini, sliced into rounds
1 medium yellow squash, sliced into rounds
1 cup orzo pasta or rice
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
Salt
freshly ground black pepper
half lemon, juiced
lemon, sliced for garnish
1/4 cup grated Parmesan cheese
fresh parsley, chopped for garnish

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Instructions

Instructions
1-Cook orzo or rice according to package: Cook orzo or rice according to package directions; drain and keep warm.
2-Heat 1 tablespoon olive oil in a: Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3-Season bite-sized chicken pieces with salt, pepper,: Season bite-sized chicken pieces with salt, pepper, and half the Italian seasoning.
4-Add chicken to the hot skillet and: Add chicken to the hot skillet and cook 5-7 minutes, stirring occasionally, until golden and internal temperature reaches 165°F (75°C); remove chicken and set aside.
5-Let the cooked chicken rest 2 minutes: Let the cooked chicken rest 2 minutes.
6-Add the remaining 1 tablespoon olive oil: Add the remaining 1 tablespoon olive oil to the same skillet.
7-Sauté minced garlic about 30 seconds until: Sauté minced garlic about 30 seconds until fragrant.
8-Add sliced zucchini and yellow squash: Add sliced zucchini and yellow squash; season with salt, pepper, and the remaining Italian seasoning.
9-Cook the veggies 4-6 minutes, stirring occasionally,: Cook the veggies 4-6 minutes, stirring occasionally, until tender but still bright.
10-Return the chicken to the skillet, squeeze: Return the chicken to the skillet, squeeze in juice of half a lemon, stir to combine, and cook 1 minute to meld flavors; taste and adjust seasoning as needed.
11-Plate the orzo or rice and top: Plate the orzo or rice and top with the chicken and vegetable mixture.
12-Sprinkle grated Parmesan and chopped parsley over: Sprinkle grated Parmesan and chopped parsley over the top and garnish with lemon slices.

Last Step:

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Prep Time: 10 min
Cook Time: 15 min
Method: stovetop

Nutrition

Calories: Approximately 450-500 calories per serving (varies depending on grain choice)
Fat: Approximately 15 grams per serving
Carbohydrates: Approximately 35-40 grams per serving (varies depending on grain choice)
Protein: Approximately 35-40 grams per serving