Chicken and Summer Squash

Prep Time:
15 mins

Cook Time:
15 mins

Total Time:
30 mins

Servings:
4

Ingredients

Directions

Season chicken with ¼ teaspoon salt and ⅛ teaspoon black pepper. Melt butter with oil in a large nonstick skillet over medium-high heat. Add chicken; cook until lightly browned, about 2 minutes per side. Transfer to a large plate; cover with aluminum foil to keep warm. Discard drippings from the skillet.

Add yellow squash, zucchini, and tomato to the same skillet over medium-high heat; season with remaining ¼ teaspoon salt and remaining ⅛ teaspoon black pepper. Cook and stir until squash is slightly softened, about 3 minutes. Reduce heat, return chicken to the skillet, and cover partially. Cook until squash is soft and chicken is no longer pink in centers, the juices run clear, but still juicy, about 5 minutes more. An instant-read thermometer inserted into chicken breast centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving platter; cover with aluminum foil to keep warm.

Increase heat to high; continue cooking vegetable mixture, stirring often, until most of the liquid has evaporated, about 2 minutes.

Serve vegetables around chicken.

Nutrition Facts (per serving)