Lemon Herb Chicken with Zucchini and Squash

Ingredients:

– 1 1/4 lbs boneless skinless chicken breasts, diced into bite-size pieces

– 2 Tbsp olive oil, divided

– 2 Tbsp butter, divided (or more olive oil)

– Salt and freshly ground black pepper

– 3 tsp Italian seasoning, divided

– 1 tsp garlic powder, divided

– 1/2 tsp onion powder

– 1 tsp lemon zest, plus more for serving

– 10 oz. (2 small) zucchini, sliced and halved if wider

– 10 oz. (2 small) yellow squash, sliced and halved if wider

– 1/3 cup finely shredded parmesan, or more to taste

– 2 Tbsp chopped fresh parsley

– 2 Tbsp fresh lemon juice

Instructions:

– Cook the Chicken:

– Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat.

– Season chicken with salt, pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder, and lemon zest.

– Add seasoned chicken and 1 Tbsp butter to the skillet.

– Cook for about 3 minutes on each side until fully cooked.

– Transfer to a plate and cover with foil to keep warm.

– Cook the Vegetables:

– In the same skillet, add the remaining 1 Tbsp oil and 1 Tbsp butter.

– Toss in zucchini and squash seasoned with salt, 1 tsp Italian seasoning, and 1/2 tsp garlic powder.

– Cook for about 4 minutes until just tender.

– Combine and Serve:

– Return chicken to the skillet with vegetables.

– Drizzle with lemon juice and toss.

– Garnish with parmesan and parsley.

– Serve with extra lemon zest if desired.

Macros and Nutrition Facts (per serving):

– Calories: 300 kcal

– Total Fat: 18g

– Saturated Fat: 6g

– Cholesterol: 85mg

– Sodium: 300mg

– Total Carbohydrates: 8g

– Dietary Fiber: 2g

– Sugars: 4g

– Protein: 28g