This summer vegetable and chicken skillet is delicious, light, healthy, and SO easy to make.
Summer Vegetable and Chicken Skillet
A great recipe for seasonal garden summer squash zucchini, and cherry tomatoes. It’s a tasty one dish meal that everyone will love!
Easy Skillet Recipes
I love both sheet pan and skillet recipes because they quick and easy to make with little to no cleanup. You can make this easy recipe in the oven or on the stove. I do prefer the skillet and stovetop because it makes the vegetables and chicken a bit more crispy.
More sheet pan and skillet recipes:
What to make with fresh garden vegetables
This skillet recipe is the perfect way to use all of the extra vegetables from your garden.
How to cook summer squash in a skillet
You can cook chopped summer squash in a skillet with oil over medium heat. Simmer in the skillet until it’s as tender as you prefer.
Ingredients for Summer Skillet
- olive oil
- boneless skinless chicken breasts
- garlic
- onion
- zucchini
- yellow summer squash
- red bell pepper
- lemon
- grape tomatoes
- italian seasoning
- black pepper
- salt
How to make this easy chicken and vegetable skillet
Cube the boneless skinless chicken breasts using a knife or kitchen scissors.
Then wash your produce and cut the onion into 1 inch pieces. Half the zucchini and summer squash length wise and then cut into 1 inch pieces. Chop the red bell pepper into 1 inch pieces. Quarter the grape tomatoes, mince the garlic, and zest the lemon.
Next heat 1 tablespoon of olive oil in a 12 inch (large) skillet.
Salt and pepper the chicken. Add the 1 tablespoon olive oil to the skillet and cook the chicken until browned on all sides and cooked thoroughly. Remove chicken from skillet and set aside.
After that add to the skillet, the remaining 1 tablespoon of olive oil and the onion, bell pepper, zucchini, and squash. Simmer for 3 to 5 minutes or until the vegetables begin to soften.
Once the vegetables are tender add the chicken back into the skillet. Add in the lemon zest, lemon juice, italian seasoning, black pepper, and salt to taste. Combine, toss, and mix together well.
Cook for an additional 3 to 5 minutes until the chicken is completely done and vegetables are tender.
Add the quartered tomatoes to the skillet as a garnish.
What You Need
- 2 tbsp olive oil divided
- 4 boneless skinless chicken breasts cubed
- 3 cloves garlic minced
- 1 onion cut into 1 inch pieces
- 3 zucchini cut into half and then 1 inch pieces
- 3 yellow summer squash cut into half and then 1 inch pieces
- 1 red bell pepper chopped into 1 inch pieces
- 1 lemon zested and juiced
- 1 pint grape tomatoes quartered
- 1 tsp italian seasoning
- 1/2 tsp black pepper
- 1/2 tsp salt
Directions
-
Cube the boneless skinless chicken breasts using a knife or kitchen scissors.
-
Then wash your produce and cut the onion into 1 inch pieces. Half the zucchini and summer squash length wise and then cut into 1 inch pieces. Chop the red bell pepper into 1 inch pieces. Quarter the grape tomatoes, mince the garlic, and zest the lemon.
-
Next heat 1 tablespoon of olive oil in a 12 inch (large) skillet.
-
Salt and pepper the chicken. Add the 1 tablespoon olive oil to the skillet and cook the chicken until browned on all sides and cooked thoroughly. Remove chicken from skillet and set aside.
-
After that add to the skillet, the remaining 1 tablespoon of olive oil and the onion, bell pepper, zucchini, and squash. Simmer for 3 to 5 minutes or until the vegetables begin to soften.
-
Once the vegetables are tender add the chicken back into the skillet. Add in the lemon zest, lemon juice, italian seasoning, black pepper, and salt to taste. Combine, toss, and mix together well.
-
Cook for an additional 3 to 5 minutes until the chicken is completely done and vegetables are tender.
-
Add the quartered tomatoes to the skillet as a garnish.
Leave a Reply