Whip up a flavorful lemon parmesan chicken with zucchini and squash for a fresh, satisfying dinner that’s both easy and delicious.

Ingredients

• 1 ¼ lbs boneless skinless chicken breasts, diced into bite size pieces
• 2 Tbsp olive oil, divided
• 2 Tbsp butter, divided (or more olive oil)
• Salt and freshly ground black pepper
• 3 tsp Italian seasoning, divided
• 1 tsp garlic powder, divided
• ½ tsp onion powder
• 1 tsp lemon zest, plus more for serving
• 10 oz. (2 small) zucchini, sliced and halved if wider
• 10 oz. (2 small) yellow squash, sliced and halved if wider 
• ⅓ cup finely shredded parmesan, or more to taste
• 2 Tbsp chopped fresh parsley
• 2 Tbsp fresh lemon juice 

Directions

1. Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat.
2. Dab chicken dry with paper towels. Season with a fair amount of salt and pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder and lemon zest then toss to coat.
3. Melt butter in the pan with olive oil then add chicken and cook for 3 minutes, then flip and cook opposite side until chicken has cooked through (center of larger pieces should register 165 degrees), about 3 minutes longer. Transfer to a plate and tent with foil to keep warm.
4. Heat remaining 1 Tbsp oil and 1 Tbsp butter in the same skillet over medium-high heat. Add zucchini and squash, then season with salt, 1 tsp Italian seasoning and 1/2 tsp garlic powder. Cook while tossing occasionally until just tender, about 4 minutes. 
5. Return chicken to pan with zucchini and squash. Drizzle in lemon juice and toss. Sprinkle with parmesan and parsley. Serve warm with more parmesan and lemon zest if desired.