One Pan Chicken and Vegetables


Slightly modified from  Real Housemoms

Makes 4 servings
Per serving
1 Leaner protein
3 vegetable servings
3 condiments
1 fat


4 teaspoons  olive oil
•       4 – 9 ounce boneless skinless chicken breasts
•       1/2 tsp salt
•       ½ tsp pepper
•       1 tsp garlic powder
•       1 cup scallion (green onion) sliced
•       2 cloves of garlic, chopped
•       2 cups yellow squash, sliced
•       2 cups zucchini, sliced
•       salt & pepper to taste
•       1 tsp dried oregano
•       1 cup cherry tomatoes, cut in half
•       ¼ c fresh basil



  1. preheat oven to 350 degrees
  2. heat olive oil in a large, oven safe skillet over med high heat
  3. season both sides of chicken with salt, pepper and garlic powder
  4. place in pan and cook on first side for 5 min until golden brown
  5. turn and cook the other side for another 5 min until golden brown
  6. place in oven and cook for 10 minutes or until chicken is cooked through and juices run clear
  7. remove from oven and place chicken on a plate
  8. place back on stove over medium high heat
  9. add in the onion and cook for 2-3 min
  10. add in the garlic, cooking for 1-2 min
  11. add in the squash, zucchini, and oregano.
  12. place a lid on the pan and cook for 3-4 min until squash is tender but not mushy
  13. season with salt and pepper to taste
  14. stir in the tomatoes and cook until warmed through
  15. place the chicken back in the skillet and any juices on the plate, just until chicken is warmed
  16. sprinkle basil over top and serve
  17. serve and enjoy!

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