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- 2 boneless, skinless chicken breasts - 1 medium zucchini, sliced into half-moons - 1 medium yellow squash, sliced into half-moons - 1 red bell pepper, diced - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon paprika - 2 tablespoons olive oil - Salt and pepper to taste - 1 tablespoon fresh lemon juice - Fresh parsley, chopped (for garnish) When measuring, use measuring cups for liquids and dry ingredients. Use a kitchen scale for more precision with chicken. This helps ensure your dish turns out just right. Always double-check your measurements for spices. A little too much or too little can change the flavor. Fresh ingredients give the best taste and texture. I prefer using fresh zucchini and squash when possible. They add a crisp bite to the dish. However, frozen veggies can work in a pinch. Just make sure to thaw and drain them before cooking. This avoids excess water in your meal. Always check for quality, whether fresh or frozen. Good ingredients lead to great meals. {{ingredient_image_1}} First, take the chicken breasts out of the package. Pat them dry with a paper towel. This helps the seasoning stick. Next, season both sides of the chicken. Use salt, pepper, paprika, and half of the oregano. Make sure to rub the spices in well. This step adds great flavor. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Once the oil is hot, place the chicken breasts in the pan. Cook them for about 6-7 minutes on each side. Look for a golden-brown color. This means they are cooking well. When done, remove the chicken from the skillet. Let it rest on a plate for a few minutes. In the same skillet, check if you need more oil. If so, add another tablespoon of olive oil. Now, add the minced garlic to the pan. Sauté it for about 30 seconds until you smell its aroma. Next, add the sliced zucchini, yellow squash, and diced red bell pepper. Season the veggies with salt, pepper, and the rest of the oregano. Cook these for about 5-7 minutes. You want them tender but still a bit crisp. While the veggies cook, slice the rested chicken into thin strips. After the vegetables are ready, return the sliced chicken to the skillet. Drizzle fresh lemon juice over everything. Gently stir to combine all the ingredients. Heat this mixture for another 2 minutes until warm. Adjust the seasoning if needed, and then remove it from heat. To cook juicy chicken, start by patting the chicken breasts dry. This helps the seasonings stick well. Season both sides with salt, pepper, and paprika. Use medium heat in your skillet. Sear each side for about 6-7 minutes until golden. This browning gives great flavor. Always let the chicken rest for a few minutes after cooking. This allows the juices to settle, keeping your chicken moist. Cutting vegetables correctly is key for even cooking. For zucchini and squash, slice them into half-moons. This shape helps them cook uniformly. Use a sharp knife for clean cuts. For the red bell pepper, dice it into small pieces. This way, it will cook faster and blend well with the other veggies. Always keep your fingers tucked in while cutting to avoid accidents. Seasonings can elevate your dish to new heights. Use dried oregano and paprika for a savory kick. Fresh lemon juice adds a bright flavor that balances the meal. Don’t forget to taste as you go. Adjust salt and pepper based on your preference. You can also sprinkle fresh parsley on top for a pop of color and freshness. This simple touch can make your dish look and taste gourmet. Pro Tips Proper Chicken Preparation: Always pat the chicken dry before seasoning. This helps achieve a better sear and enhances the flavor. Vegetable Cooking Time: Keep an eye on the vegetables while sautéing. You want them tender but still crisp for the best texture. Resting the Chicken: Let the chicken rest after cooking. This allows the juices to redistribute, making the meat more tender and juicy. Flavor Enhancements: Adding a splash of balsamic vinegar or a sprinkle of feta cheese just before serving can elevate the dish's flavor profile. {{image_2}} You can swap out vegetables easily. Try using bell peppers, asparagus, or green beans. Carrots add a nice crunch. Broccoli or cauliflower can bring a fresh twist. Each option changes the taste and keeps it fun. Experimenting with colors also makes the dish look great. If you want extra protein, shrimp or tofu works well. Shrimp cooks fast and adds a sweet taste. Just sauté it for a few minutes until pink. Tofu soaks up flavors and is a great choice for vegans. Cut it into cubes and add it with veggies. This meal is easy to modify for diets. It is naturally gluten-free, so you can enjoy it without worry. For low-carb diets, skip the starchy veggies. Instead, add leafy greens like spinach or kale. This keeps your meal light but still tasty. To store your chicken breast with zucchini and squash, let it cool first. Place any leftovers in an airtight container. Make sure to cover it well. You can keep it in the fridge for up to three days. This helps keep the flavors fresh. When you are ready to eat, reheating is simple. You can use a microwave or a skillet. If using a microwave, heat in short bursts. Stir after each burst to avoid hot spots. If using a skillet, add a splash of water to keep it moist. Heat on medium until warm, about five minutes. Freezing this dish is a great option for meal prep. First, let the chicken and veggies cool. Then, place them in a freezer-safe bag. Try to remove as much air as possible. Label the bag with the date. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat as described for best results. To boost flavor, use fresh herbs like thyme or basil. Add a splash of soy sauce for umami. You can also experiment with spices such as cumin or chili powder. For a zesty kick, drizzle more lemon juice before serving. Each of these tips can enhance the dish. Yes, you can cook this recipe ahead of time. Prepare the chicken and veggies and store them in the fridge. This meal stays fresh for up to three days. Just reheat in a skillet or microwave before serving. This makes it easy for busy days. This dish pairs well with rice or quinoa. A side salad adds freshness and crunch. You can also serve it with garlic bread for a hearty touch. These sides complement the flavors and textures nicely. Absolutely! This dish is perfect for meal prep. It keeps well in airtight containers. You can portion it out for lunches or quick dinners. Just make sure to cool the food before storing. This way, you enjoy a healthy meal any day of the week. This blog post teaches you to make a tasty Chicken Breast with Zucchini and Squash. We discussed the best ingredients, how to prepare and cook them, and shared tips for juicy chicken. You also learned how to store leftovers and explore different variations for your meals. Remember, cooking is fun and allows for creativity. Use fresh ingredients and spice things up! With practice, you can impress friends with your skills. Enjoy the journey of cooking and keep experimenting for great meals!

Savory Chicken Medley with Zucchini & Squash

A delicious and healthy chicken dish featuring zucchini, yellow squash, and bell pepper, perfect for a family meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 medium zucchini, sliced into half-moons
  • 1 medium yellow squash, sliced into half-moons
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 tablespoon fresh lemon juice
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by patting the chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, paprika, and half of the oregano.
  • In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chicken breasts and sear for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest on a plate.
  • In the same skillet, add another tablespoon of olive oil if needed. Add the minced garlic and sauté for about 30 seconds until fragrant.
  • Add the sliced zucchini, yellow squash, and diced red bell pepper to the skillet. Season with salt, pepper, and the remaining oregano. Sauté the vegetables for about 5-7 minutes, or until they are tender yet still slightly crisp.
  • While the vegetables cook, slice the rested chicken breasts into thin strips.
  • Return the sliced chicken to the skillet with the vegetables. Drizzle fresh lemon juice over the mixture and stir everything gently to combine for another 2 minutes until heated through.
  • Adjust seasoning if necessary and remove from heat.

Notes

Serve the chicken and vegetable medley on a large platter, garnished with fresh parsley. For an elegant touch, add lemon wedges on the side for an extra zing.
Keyword chicken, dinner, healthy, squash, zucchini