Try this easy, low-carb chicken with zucchini and squash recipe – a perfect weeknight skillet meal loaded with flavor and protein!

Scale

1.5 lbs boneless, skinless chicken breasts (cut into chunks)

1 medium zucchini, sliced

1 medium yellow squash, sliced

1 tbsp olive oil

1 tbsp lemon juice (plus slices for garnish)

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

Salt & pepper to taste

1/4 cup grated parmesan cheese (optional)

Fresh chopped parsley (for garnish)

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1. In a large bowl, toss chicken with garlic powder, onion powder, paprika, salt, pepper, and olive oil.

2. Heat skillet over medium-high heat. Sear chicken for 6–8 minutes until cooked and browned. Remove from skillet.

3. Add zucchini and squash to the skillet. Cook for 4–5 minutes until just tender.

4. Drizzle lemon juice over veggies and stir to coat.

5. Return chicken to skillet, mix everything, sprinkle with parmesan, garnish with parsley and lemon, then serve.

Cut chicken evenly to ensure uniform cooking.

Don’t overcrowd the skillet to keep the chicken golden and seared.

Best served fresh but can be stored for up to 4 days.