1poundsboneless, skinless chicken breasts or thighs(cubed)
½largered onion(thinly sliced)
1smallzucchini(sliced thin and cut into half rounds)
1smallyellow squash(sliced thin and cut into half rounds)
Garnish:
fresh parsley(chopped)
sprigs fresh basil
smalllemon wedges
Instructions
Zest one lemon, slice in half and squeeze the juice into a small bowl. Slice remaining lemon into thin slices for garnish. Set aside
In a medium bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, lemon zest, oregano, and minced garlic. Generously season with salt and black pepper, to taste, and stir to combine.
Place the cubed chicken in another medium bowl and pour half the marinade on top. Toss to combine and set aside.
Add the sliced squash to the original bowl with the marinade and toss to combine and set aside.
Place a large nonstick skillet over medium heat. Once hot, add remaining tablespoon olive oil and sliced red onion. Season with salt and black pepper, to taste. Cook until the onion softens and start to develop some color, about 4-5 minutes.
Add the seasoned chicken to the hot skillet and cook, stirring occasionally, until the chicken is golden brown and cooked through, about 8-10 minutes. Remove pan from heat and transfer the chicken and onions to a platter.
Increase the heat to medium-high and add the seasoned zucchini and yellow squash to the skillet. Cook, stirring occasionally, until crisp tender and nicely browned, about 3-5 minutes.
Return the chicken, onions, and juices to the skillet and stir to combine. Remove from heat and sprinkle with remaining fresh lemon juice, chopped parsley, and springs of fresh basil. Serve immediately with additional lemon slices if desired.