Description
A bright and flavorful one-pan meal featuring tender chicken breasts, sautéed yellow squash, and a zesty lemon garlic sauce. Perfect for a quick and healthy weeknight dinner.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 cloves garlic, minced
2 medium yellow squash, sliced into 1/4-inch rounds
1 medium lemon, zested and juiced
1/4 cup low sodium chicken broth
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces with kosher salt and black pepper.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced yellow squash to the skillet and sauté for 5-6 minutes until tender but still slightly crisp.
Return the cooked chicken to the skillet with the squash.
Add lemon zest, lemon juice, chicken broth, dried oregano, and crushed red pepper flakes to the skillet.
Stir everything together and cook for an additional 2-3 minutes to allow the flavors to meld and the sauce to slightly reduce.
Remove from heat and sprinkle chopped fresh parsley over the top.
Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes