Skillet Lemon Parmesan Chicken with Zucchini and Squash

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Some of my favorite things are chicken, zucchini, squash, lemon juice, orzo pasta, all in one delicious dish.

1 1/4 lbs. boneless skinless chicken breast, diced into bite-size pieces

2 tablespoons olive oil, divided

2 tablespoons butter, divided 

salt and freshly ground black pepper

3 teaspoons Italian seasoning, divided

1 teaspoon garlic powder, divided

1/2 teaspoon onion powder

1 teaspoon lemon zest

2 small zucchini, sliced and halved

2 small yellow squash, sliced and halved

1/3 cup finely shredded parmesan

2 tablespoons fresh lemon juice

Instructions:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.  Season chicken with salt and pepper, 2 teaspoons Italian seasoning, 1/2 teaspoon 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, turn and saute the other side until chicken has cooked through, another 3 minutes.  Transfer to a plate and tent with foil to keep warm.

Heat the remaining 1 tablespoon oil and 1 tablespoon butter in the same skillet.  Add zucchini and squash, season with salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder.  Cook, tossing occasionally until just tender, about 4 minutes.

Return chicken to the pan with zucchini and squash.  Drizzle in lemon juice and toss.  Sprinkle with parmesan.  

Serve warm with more parmesan, if desired.  I serve mine over orzo pasta!