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A delicious serving of Quick 20-Minute Chicken with Zucchini and Yellow Squash plated in a white bowl for a healthy weeknight dinner.

Quick 20-Minute Chicken with Zucchini and Yellow Squash

This vibrant one-pan wonder is the ultimate solution for busy weeknights, delivering tender chicken and perfectly seared vegetables in under 20 minutes. Naturally low-carb and packed with flavor, it is a healthy, stress-free meal that saves you time on both cooking and cleanup.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean-inspired American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast, cut into 1-inch bite-sized pieces
  • 2 medium zucchini, sliced into half-moons
  • 2 medium yellow squash, sliced into half-moons
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons high-quality olive oil
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 fresh lemon, juiced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper

Equipment

  • Large non-stick skillet or stainless steel sauté pan
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Tongs or spatula
  • Citrus juicer or reamer

Method
 

  1. Pat the chicken pieces dry with a paper towel and season them thoroughly with salt, pepper, and the Italian seasoning.
  2. Place a large skillet or non-stick pan over medium-high heat and add 1 tablespoon of olive oil. Once shimmering, add the chicken in a single layer.
  3. Sear the chicken for 5-6 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
  4. Add the remaining tablespoon of olive oil to the same pan. Toss in the sliced zucchini, yellow squash, and diced red bell pepper.
  5. Sauté the vegetables for about 5 minutes, stirring occasionally, until they are tender-crisp and have developed light golden edges.
  6. Add the minced garlic and red pepper flakes to the pan, cooking for 60 seconds until fragrant, being careful not to burn the garlic.
  7. Return the cooked chicken and any accumulated juices back into the pan with the vegetables.
  8. Toss everything together for 1 minute to reheat and combine the flavors.
  9. Remove from heat, drizzle with fresh lemon juice, and serve immediately.

Notes

To prevent the vegetables from steaming, ensure you do not overcrowd the pan; sear in batches if necessary. For extra flavor, garnish with freshly shaved parmesan cheese, crumbled feta, or toasted pine nuts. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days; they reheat beautifully in a skillet over medium heat.