Summer Chicken Dinner in 25 Minutes
A light and vibrant chicken dinner that can be prepared in just 25 minutes, featuring thin-cut chicken breasts, fresh summer vegetables, and a zesty lemon sauce.
Ingredients
- 1.5 lbs Chicken Breast or Tenderloins, sliced into thin strips or bite-sized pieces
- 2 medium Zucchini, sliced into half-moons
- 1 medium Yellow Squash, sliced into half-moons
- 2 cups Cherry Tomatoes, left whole
- 4 cloves Garlic, minced
- 1 large Fresh Lemon, zested and juiced
- 3 tablespoons Olive Oil, extra virgi
- 1/2 cup Fresh Basil, chiffonade or roughly chopped
- 1 teaspoon Italian Seasoning
- Salt and Black Pepper, to taste
- 1/4 teaspoon Red Pepper Flakes, optional
Instructions
- Prepare all ingredients by slicing chicken and vegetables.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add chicken in a single layer and sear for 3-4 minutes per side until fully cooked.
- Remove chicken from the pan and set aside.
- In the same skillet, add remaining olive oil and sauté zucchini and yellow squash for about 5 minutes.
- Add cherry tomatoes and minced garlic, cooking for another 3-4 minutes until tomatoes blister.
- Return chicken to the pan, add lemon juice and zest, and toss everything together.
- Sprinkle fresh basil and red pepper flakes, stir for one final minute, then serve.
Notes
Use fresh ingredients for the best flavor. Adjust the heat level with red pepper flakes as desired.