Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 2 medium zucchini, halved lengthwise and sliced
  • 2 medium yellow squash, halved lengthwise and sliced
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • ½ cup Parmesan cheese, freshly grated
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp unsalted butter
  • ¼ cup low-sodium chicken broth
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken strips completely dry with paper towels. Season evenly with salt, pepper, and garlic powder.
  2. Heat 1 tbsp of olive oil in the skillet over medium-high heat until it shimmers.
  3. Add chicken in a single layer, working in batches to avoid crowding. Cook for 3–4 minutes per side until a golden-brown crust forms.
  4. Remove chicken to a plate and set aside.
  5. In the same skillet, add the remaining 1 tbsp of olive oil.
  6. Toss in the zucchini and yellow squash. Sauté for 4–5 minutes, stirring occasionally, until the edges are lightly browned but the centers still have a slight snap.
  7. Stir in the minced garlic and Italian seasoning; cook for just 30 seconds until fragrant.
  8. Stir in the unsalted butter, chicken broth, lemon juice, and lemon zest. Simmer for 1-2 minutes until slightly reduced.
  9. Stir in the grated Parmesan cheese until melted and creamy. Return the cooked chicken and any accumulated juices to the pan, tossing to coat everything in the glaze.
  10. Remove from heat and garnish with fresh chopped parsley.