Ingredients
1¼lbschicken breasts,boneless, skinless, diced into bite-size pieces
2tbspolive oil,divided
2tbspbutter,divided, or more olive oil
salt and freshly ground black pepper
3tspItalian seasoning,divided
1tspgarlic powder,divided
½tsponion powder
1tsplemon zest,plus more for serving
10ozzucchini,2 small, sliced and halved if wider
10ozyellow squash,2 small, sliced and halved if wider
⅓cupparmesan,finely shredded, or more to taste
2tbspparsley,fresh, chopped
2tbsplemon juice,fresh
Preparation
Heat 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat.
Dab the chicken dry with paper towels.
Season the chicken with a fair amount of salt and pepper, 2 teaspoons of Italian seasoning, ½ teaspoon of garlic powder, onion powder, and lemon zest, then toss to coat.
Melt the butter in a pan with olive oil, then add the chicken.
Cook for 3 minutes, then flip and cook the opposite side for about 3 minutes longer until the chicken has cooked through. The center of larger pieces should register 165 degrees F.
Transfer to a plate, then tent the chicken with a foil to keep warm.
Heat the remaining 1 tablespoon of oil and 1 tablespoon of butter in the same skillet over medium-high heat.
Add the zucchini and squash, then season with salt, 1 teaspoon of Italian seasoning, and ½ teaspoon of garlic powder.
Cook for 4 minutes, tossing occasionally until just tender.
Return the chicken to the pan with the zucchini and squash.
Drizzle in the lemon juice, then toss to combine.
Sprinkle with parmesan and parsley.
Serve warm with more parmesan and lemon zest, and enjoy!
