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A quick and healthy weeknight dinner featuring tender chicken breast, sautéed zucchini and yellow squash, served over orzo. Brightened with lemon juice and Parmesan, this colorful dish is ready in 20-25 minutes and adaptable for various diets.

Ingredients

Scale
  • 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/quinoa as alternatives)
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon, plus lemon slices for garnish
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped for garnish

Instructions

  1. Cook 1 cup orzo (or rice/quinoa) according to package directions; drain and keep warm.
  2. Cut chicken breasts into bite-sized pieces.
  3. Season chicken pieces with salt, pepper, and half the dried Italian seasoning.
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  5. Add chicken in a single layer and cook 5–7 minutes, stirring occasionally, until golden and cooked to an internal temperature of 165°F (75°C). Remove chicken from skillet and set aside.
  6. Let the chicken rest for a couple of minutes.
  7. Add remaining 1 tablespoon olive oil to the same skillet.
  8. Add minced garlic and cook about 30 seconds until fragrant.
  9. Add sliced zucchini and yellow squash; season with salt, pepper, and remaining Italian seasoning.
  10. Cook vegetables 4–5 minutes, stirring occasionally, until tender but still bright.
  11. Return chicken to skillet with vegetables.
  12. Squeeze juice of half a lemon over the mixture and cook 1 minute to blend flavors; adjust seasoning to taste.
  13. Plate the orzo, top with chicken and vegetable mixture, sprinkle with grated Parmesan and chopped parsley, and garnish with lemon slices.

Notes

For juicier chicken, preheat skillet thoroughly before adding chicken, cook in batches if needed to avoid overcrowding, and let chicken rest after cooking., Protein swaps: Use chicken thighs (cook 7-10 minutes), extra-firm tofu (pan-fried), or canned chickpeas for vegetarian options., Base swaps: Use rice, quinoa, or whole-grain pasta instead of orzo for gluten-free or texture variation., Vegetable swaps: Substitute zucchini/squash with bell peppers, asparagus, or halved cherry tomatoes., Add flavor with red pepper flakes, pesto, or a splash of balsamic glaze., For dairy-free, substitute Parmesan with nutritional yeast., To make creamy, mix in cream or Greek yogurt off heat with reserved pasta water to loosen sauce., Sheet-pan version: Toss chicken and veggies with oil and seasoning, roast at 425°F (220°C) until cooked, serve over base., Store cooked chicken and vegetables in airtight containers; mixed leftovers keep 2-3 days refrigerated., Freeze cooked chicken up to 2-3 months; avoid freezing zucchini and squash due to texture change., Reheat gently on stove with water or broth or microwave in short bursts with stirring.

Nutrition

Find it online: https://cookingcrumbs.com/easy-healthy-chicken-breast-with-zucchini-and-squash/