Description
This easy skillet meal features juicy chicken and tender sautéed veggies for a clean, low-carb dinner that’s ready in under 30 minutes.
Ingredients
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, chopped (optional for garnish)
Instructions
Heat olive oil in a large skillet over medium heat.
Season chicken breasts on both sides with garlic powder, onion powder, oregano, salt, and pepper.
Add chicken to skillet and cook 6–7 minutes per side, or until golden and cooked through (165°F internal temperature). Remove from skillet and set aside.
In the same skillet, add zucchini and squash slices. Sauté for 5–6 minutes, stirring occasionally, until tender but crisp.
Slice the cooked chicken and return it to the skillet. Toss with vegetables until well combined.
Garnish with fresh parsley if desired. Serve immediately.
Notes
For extra flavor, squeeze lemon over the dish before serving.
Add red pepper flakes for a little kick.
Swap zucchini/squash with bell peppers or mushrooms for variety.
Great for meal prep—store in containers for up to 3 days.
Make it Whole30 or paleo by avoiding any non-compliant seasonings or oils.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course / Skillet Meal
- Method: Stovetop
- Cuisine: American
