One-Skillet Chicken and Summer Squash Sauté {Paleo}
Prep time: 
Cook time: 
Total time: 
Yield: 2 servings
 
Ingredients
  • 3 tablespoons olive oil, divided
  • ½ lb (225 g) chicken breasts, chopped into large chunks
  • 2 medium-large summer squash (I like to use 1 zucchini and 1 yellow summer squash), halved lengthwise and thinly sliced
  • 1 medium onion, halved and thinly sliced
  • 3 cloves garlic, minced
  • Sea salt
  • Ground black pepper
  • Fresh lemon wedges, for serving (optional)
Instructions
  1. Heat the oil in a large, deep skillet over medium-high heat. Season the chicken on both sides with a sprinkle of salt and pepper. Once the oil is rippling, add the chicken and let it sear (about 4 to 5 minutes) before flipping it. Once browned on the first side, flip each piece of chicken over and cook until browned on the second side and fully cooked throughout (about 3 to 4 minutes more). Transfer the chicken to a bowl and set aside.
  2. Add the summer squash, onion, ¼ teaspoon sea salt, and ⅛ teaspoon black pepper, and cook (stirring occasionally), until the vegetables are tender and just starting to brown in spots, about 6 to 8 minutes.
  3. Add the garlic and cook 1 minute more, stirring constantly.
  4. Add the chicken and cook until re-warmed, about 1 minute.
  5. Serve with fresh lemon wedges to squeeze on top, if desired.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/one-skillet-chicken-and-summer-squash-saute-paleo/