What is your favorite recipe using zucchini? Muffins, breaded and fried, or stuffed, maybe?
This recipe is always a crowd-pleaser, and really lets the flavor of zucchini shine…
I got the inspiration for this dish in a couple of places. One day when I was on Cooking Light’s site, I stumbled on their recipe for Sautéed Chicken and Zucchini with Parsley-Chervil Pan Sauce; it immediately reminded me of a summertime dish my mom used to make with zucchini and yellow summer squash. This recipe is my own twist on both of those dishes.
This meal couldn’t be easier to put together; summer squash paired with chicken and humble ingredients like onion, garlic, and lemon keep this meal fresh and bright. It’s the perfect way to savor the flavors of late-summer.
- 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)
- 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.
- 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.
- Add the garlic and cook 1 minute more, stirring constantly.
- Add the chicken and cook until re-warmed, about 1 minute.
- Serve with fresh lemon wedges to squeeze on top, if desired.