Easy Healthy Chicken Breast with Zucchini and Squash
This easy healthy chicken breast recipe combines juicy chicken, tender zucchini, yellow squash, and orzo or rice in one skillet. Finished with fresh lemon juice, Parmesan cheese, and parsley, it's a quick, wholesome, family-friendly meal that's ready in about 25 minutes.
Equipment
- large skillet
- pot for cooking orzo or rice
- cutting board
- chef's knife
- wooden spoon or spatula
- meat thermometer
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, to taste
- freshly ground black pepper, to taste
- 1/2 lemon, juiced
- lemon slices, for garnish
- 1/4 cup grated Parmesan cheese
- fresh parsley, chopped for garnish
Instructions
- Cook the orzo or rice according to the package directions. Drain if needed and keep warm.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt, pepper, and half of the Italian seasoning.
- Add the chicken to the skillet and cook for 5 to 7 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F (75°C). Remove from the skillet.
- Let the cooked chicken rest for 2 minutes.
- Add the remaining olive oil to the same skillet.
- Sauté the minced garlic for about 30 seconds until fragrant.
- Add the zucchini and yellow squash. Season with salt, pepper, and the remaining Italian seasoning.
- Cook the vegetables for 4 to 6 minutes, stirring occasionally, until tender but still bright.
- Return the chicken to the skillet, squeeze in the lemon juice, stir everything together, and cook for 1 minute. Taste and adjust seasoning if needed.
- Divide the cooked orzo or rice among serving plates and top with the chicken and vegetable mixture.
- Sprinkle with Parmesan cheese and fresh parsley, garnish with lemon slices, and serve immediately.
Notes
To achieve juicy chicken, ensure the skillet is hot before adding chicken to lock in moisture. Cook chicken in batches if needed to avoid crowding and achieve a golden-brown crust. Use a meat thermometer to ensure the chicken reaches 165°F (75°C). Let the chicken rest for 2 minutes before combining with the vegetables. Swap chicken breasts with chicken thighs, tofu, or chickpeas if desired. Replace zucchini and squash with bell peppers or asparagus, and substitute orzo with rice, quinoa, or whole grain pasta. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of water or broth. Avoid freezing the finished dish as the vegetables and pasta may become mushy, although cooked chicken can be frozen separately for up to 2 months.