Ingredients
1 1/4 lbs boneless skinless chicken breasts, diced into bite size pieces
2 Tbsp olive oil, divided
2 Tbsp butter, divided
Salt and freshly ground black pepper
3 tsp Italian seasoning, divided
1 tsp garlic powder*, divided
1/2 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
1/3 cup finely shredded parmesan, or more to taste
2 Tbsp chopped fresh parsley
2 Tbsp fresh lemon juice
Instructions
Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. 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. Melt butter in pan with olive oil then add chicken and cook 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.
Heat remaining 1 Tbsp oil and 1 Tbsp butter in 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 tossing occasionally until just tender, about 4 minutes.
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.