Healthy Chicken Breast with Zucchini and Squash

Why You’ll Love This Recipe

I love this recipe because it’s quick to make, uses minimal ingredients, and is full of fresh flavor. The chicken comes out juicy and golden, while the zucchini and squash stay tender-crisp and vibrant. It’s naturally gluten-free, low in calories, and fits into just about any dietary plan. Whether I’m cooking for myself or prepping meals for the week, this dish always hits the mark.

ingredients

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

• 4 boneless, skinless chicken breasts

• 2 zucchinis, sliced

• 2 yellow squash, sliced

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon dried oregano

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

directions

1. I heat the olive oil in a large skillet over medium heat.

2. I season both sides of the chicken breasts with garlic powder, onion powder, dried oregano, salt, and pepper.

3. I add the chicken breasts to the skillet and cook for 6–7 minutes on each side, or until they’re golden brown and cooked through. Then I remove the chicken from the skillet and set it aside to rest.

4. In the same skillet, I add the sliced zucchini and squash. I sauté them for 5–6 minutes, stirring occasionally, until the vegetables are tender but still have a slight bite.

5. I slice the cooked chicken breasts and return them to the skillet with the vegetables. I toss everything together to combine and heat through.

6. I garnish with fresh parsley if I have it, and serve immediately.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 15 minutes to cook, so I have dinner ready in just 25 minutes. Each serving has approximately 250 kcal.

Variations

Sometimes I add cherry tomatoes or baby spinach to the skillet for more color and nutrients. I’ve also swapped in Italian seasoning or a splash of lemon juice for a slightly different flavor profile. For a heartier meal, I serve it over quinoa or cauliflower rice.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken and vegetables in a skillet over medium heat or in the microwave until hot. It also works well for meal prep—I portion it into containers and reheat throughout the week.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can substitute boneless, skinless chicken thighs. They may need a few extra minutes to cook through but stay juicy and flavorful.

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

I sauté the vegetables just until they’re tender-crisp and avoid overcrowding the pan so they don’t steam.

Is this recipe good for meal prep?

Absolutely. It stores and reheats well, making it perfect for prepping a few healthy lunches or dinners in advance.

Can I cook everything at once on a sheet pan?

Yes, I roast the seasoned chicken and vegetables together in a 400°F (200°C) oven for about 20–25 minutes. It’s a great hands-off option.

What can I serve with this dish?

I often pair it with quinoa, brown rice, cauliflower rice, or even a fresh side salad to round out the meal.

Conclusion

Healthy chicken breast with zucchini and squash is one of those go-to meals I rely on when I want something clean, quick, and flavorful. It’s simple to prepare, loaded with protein and vegetables, and versatile enough to enjoy again and again. Whether I’m feeding the family or planning out meals for the week, this dish fits beautifully into a healthy routine.