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Delicious lemon herb chicken served with vibrant squash on a plate.

Lemon Herb Chicken with Squash

A light and vibrant dish that combines succulent, marinated chicken with seasonal squash, delivering a dose of nutrients wrapped in aromatic goodness.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the marinade and chicken
  • 2 medium lemons One for juice, one for slices.
  • ¼ cup extra virgin olive oil Can substitute with avocado oil.
  • 1 tablespoon fresh oregano Or 1 teaspoon dried; thyme can be an alternative.
  • 2-3 cloves garlic Minced; frozen minced garlic can be used.
  • to taste salt and pepper Kosher salt is ideal for seasoning.
  • 1 pound boneless, skinless chicken breasts or thighs Cubed; use tofu for a vegetarian version.
For the vegetables
  • ½ large red onion Thinly sliced; yellow onion or shallots are interchangeable.
  • 1 small zucchini Sliced thin and cut into half rounds; yellow squash can replace it.
  • 1 small yellow squash Sliced thin and cut into half rounds.
  • a handful fresh parsley Chopped; cilantro can be used for a twist.
  • a handful fresh basil Sprigs; use dried basil if unavailable.
For serving
  • 1 small lemon Cut into wedges; enhances flavor with extra zest.

Method
 

Preparation
  1. Zest one lemon, slice in half, squeeze the juice into a small bowl, and slice the remaining lemon into thin wedges for garnish.
  2. In a medium bowl, combine 3 tablespoons of olive oil, 2 tablespoons of lemon juice, lemon zest, oregano, and minced garlic. Season lightly with salt and pepper, and mix well.
  3. Place the cubed chicken in a separate bowl and pour half the marinade over it; toss to combine and set aside.
  4. In the original marinade bowl, add the sliced squash and toss to coat; let them rest.
Cooking
  1. Heat a large nonstick skillet over medium heat; add the remaining tablespoon of olive oil and the sliced red onion. Sprinkle with salt and pepper, cooking until softened and slightly browned, about 4-5 minutes.
  2. Add the marinated chicken to the skillet. Cook, stirring occasionally, until it achieves a golden hue and it’s cooked through, approximately 8-10 minutes. Once done, transfer it onto a platter.
  3. Increase heat to medium-high, add the zucchini and yellow squash, and sauté until crisp-tender and beginning to brown, about 3-5 minutes.
  4. Return the chicken and onions to the skillet, ensuring everything combines beautifully. Remove from heat, and sprinkle with the remaining fresh lemon juice, chopped parsley, and basil leaves.
  5. Serve immediately, with extra lemon slices on the side.

Notes

Prep ingredients ahead of time to save time on busy nights. Try adding your favorite vegetables like bell peppers or asparagus for variety. Serve it over a bed of rice or quinoa for a complete meal.