After just a few minutes in the skillet, this light chicken and zucchini saute is great served over pasta, couscous, quinoa, or rice. A quick weeknight meal that the family will devour!
Course Main Course
Cuisine American
Keyword chicken and squash, healthy dinner, low carb dinner
Heat olive oil in a large skillet and bring to medium-high heat. Add chicken to hot pan and leave undisturbed for a minute or two until they have a chance to really brown and caramelize.
Sprinkle salt and pepper over chicken and continue to cook, stir-frying a few minutes longer until cooked through. Remove chicken from pan and set aside.
Place zucchini in the pan, adding an additional tablespoon of oil if needed. Stirfry until the zucchini is just barely tender and has a bit of color.
Pour chicken broth into the pan and us the back of a spatula to scrape up any browned bits from the bottom. Bring to a simmer and let cook over medium-low until the liquid has reduced by about half.
Stir chicken, parsley, lemon juice, and parmesan into the zucchini. Toss to coat in the cooking liquid and serve over pasta, rice, couscous or quinoa.