Lemon-Herb Chicken with Summer Squash

Name: Lemon-Herb Chicken with Summer Squash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless); 1 tablespoon olive oil; 1 teaspoon dried thyme; 0.5 teaspoon garlic powder; 0.25 teaspoon fine sea salt; 0.25 teaspoon black pepper; 1 lemon (halved); 2 zucchinis (medium, thinly sliced); 2 yellow squashes (medium, thinly sliced); 4 cup fresh spinach; 1 tablespoon fresh parsley (chopped)

Tender chicken breasts are pan-seared with delicate lemon and herb seasonings, served alongside soft-cooked zucchini, yellow squash, and sautéed spinach for a light and refreshing meal.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $2.89/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Low-Carb
Low-Residue
High-Protein
Low-Saturated-Fat
Low-Fat
Low-Sodium
Low-Sugar
Low-Calorie

Ingredients

1.5 pound chicken breast (boneless, skinless)
1 tablespoon olive oil
1 teaspoon dried thyme
0.5 teaspoon garlic powder
0.25 teaspoon fine sea salt
0.25 teaspoon black pepper
1 lemon (halved)
2 zucchinis (medium, thinly sliced)
2 yellow squashes (medium, thinly sliced)
4 cup fresh spinach
1 tablespoon fresh parsley (chopped)

Instructions

Pat the chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon dried thyme, 1/4 teaspoon garlic powder, 1/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side, until cooked through and golden brown. Squeeze one half of the lemon over the chicken during the last minute of cooking. Remove chicken from the skillet and set aside to rest, loosely tented with foil.
In the same skillet, add the thinly sliced zucchini and yellow squash. Sauté for 5-7 minutes until very tender. Add the fresh spinach and the remaining 1/2 teaspoon dried thyme and 1/4 teaspoon garlic powder. Cook for 2-3 minutes, stirring constantly, until the spinach is wilted and very soft. Season with a pinch of salt and pepper to taste.
Slice the cooked chicken breasts and serve immediately alongside the sautéed summer squash and spinach. Garnish with fresh parsley if desired and squeeze the remaining lemon half over the entire dish.

Notes

Ensure all vegetables are cooked until very tender to adhere to low-residue preferences. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition (per serving)

Calories: 286
Protein: 41.5 g
Carbohydrates: 11.7 g
Fat: 8.1 g
Fiber: 4.3 g
Sodium: 251 mg
Saturated Fat: 1.3 g
Sugar: 5.9 g
Cholesterol: 120 mg