Description
Healthy Chicken Breast with Zucchini and Squash is a quick, one-pan dinner packed with lean protein and fiber-rich vegetables. Juicy chicken pairs with caramelized zucchini and squash for a balanced, flavorful meal that comes together in 20 minutes.
Ingredients
2 boneless, skinless chicken breasts (about 1 lb total)
1 medium zucchini, sliced into half-moons
1 medium yellow squash, sliced into half-moons
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and black pepper, to taste
Optional: Fresh thyme or rosemary for garnish
Instructions
1. Pat chicken breasts dry with paper towel. Season both sides with garlic powder, onion powder, paprika, salt, and pepper.
2. Heat olive oil in large skillet over medium-high heat. Cook chicken 5–7 minutes per side, until golden and cooked through (165°F internal temperature). Transfer to plate and rest.
3. In same skillet, add zucchini and yellow squash. Sauté 5–7 minutes, stirring occasionally, until tender-crisp with golden spots.
4. Slice rested chicken. Return to skillet, toss with veggies, and cook 1 more minute.
5. Garnish with fresh herbs if desired. Serve hot.
Notes
Do not overcrowd the pan; veggies need space to brown.
Pat chicken dry before seasoning for better sear.
Cook vegetables just until tender-crisp to avoid mush.
Meal preps well—lasts 3–4 days in airtight container.
For variety, swap chicken with shrimp, tofu, or thighs.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Skillet, One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 85 mg