I get it if you don’t have a lot to spend on food for the week or a lot of time to meal prep....
I’m right there with you! That is why I always look for simple, healthy recipes that don’t keep me in the kitchen for more than one hour!
This is a great recipe that provides over 30 grams of protein per meal & sets you up for a almost a week of lunches or dinners!
Ingredients:
•2 lbs boneless skinless chicken breasts, diced into bite size pieces •2 Tbsp olive oil •2 Tbsp light butter (I used Country Crock brand light butter)
•Salt and freshly ground black pepper
•3 tsp Italian seasoning
•1 tsp garlic powder
•1/2 tsp onion powder
•1 tsp lemon zest, plus more for serving
•2 small zucchini, sliced and halved if wider
•2 small yellow squash, sliced and halved if wider
•1/3 cup reduced fat shredded parmesan, or more to taste
•2 Tbsp parsley
•2 Tbsp fresh lemon juice
Directions: 1. Heat 1 Tbsp olive oil in a 12-inch non-stick skillet (or bigger) over medium-high heat. 2. Pat chicken dry with paper towels, then 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.
3. 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, which is about 3 minutes longer.
4. Transfer chicken to a plate and tent with foil to keep warm.
5. Heat remaining 1 Tbsp oil and 1 Tbsp butter in same skillet over medium-high heat.
6. Add the 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.
7. Return chicken to pan with zucchini and squash. Drizzle in lemon juice and toss, then sprinkle with parmesan and parsley. 8. Serve warm with more parmesan and lemon zest if desired!
Makes 4 servings.
Macros per serving: ~180 calories (20.2g protein, 4.8g carbs, 9.2g fat)
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