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- 2 boneless, skinless chicken breasts, diced - 2 medium summer squashes, sliced into half-moons - 1 medium red bell pepper, diced - 1 small onion, thinly sliced - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - ½ teaspoon smoked paprika - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish How to properly measure ingredients Measuring ingredients correctly helps your dish taste great. Always use dry measuring cups for solids and liquid measuring cups for liquids. When measuring dry items, like flour, spoon it into the cup and level it off with a knife. This method keeps your dish from being too dry or too wet. Importance of fresh herbs Fresh herbs add bright flavor. Use fresh basil for this skillet dish. Dried herbs can work, but they often lack the vibrant taste of fresh. If you can grow herbs at home, it’s easy to have them on hand. Just a little fresh basil can change your meal from good to great. First, heat the skillet over medium heat. Add two tablespoons of olive oil. Let the oil get hot. Next, add the diced chicken. Season the chicken with salt, pepper, Italian seasoning, and smoked paprika. Cook the chicken for about 5 to 7 minutes. Stir it occasionally until the chicken is browned. Ensure the chicken is cooked through and no longer pink inside. After cooking the chicken, take it out of the skillet. Place it on a plate and set it aside. In the same skillet, add the thinly sliced onion and diced red bell pepper. Sauté these for about 3 to 4 minutes. You want them to start softening. Next, add the minced garlic and sliced summer squash. Cook these together for another 5 to 7 minutes. Stir often until the squash is tender but still bright in color. Now, return the cooked chicken to the skillet. Mix all the ingredients well. Allow everything to cook for an additional 2 to 3 minutes. This will heat everything through. Taste and adjust the seasoning with more salt or pepper as needed. Once done, remove from heat and garnish with fresh basil leaves. Enjoy your flavorful chicken and summer squash skillet! You can find the Full Recipe for detailed steps. To cook juicy chicken, start with fresh chicken breasts. Cut them into small, even pieces. This helps them cook evenly. Season them well with salt, pepper, Italian seasoning, and smoked paprika. Use medium heat to avoid burning. Cook until they are golden brown and no longer pink inside. For tender summer squash, cut them into half-moons. This shape helps them cook quickly. Add them to the skillet after the onion and bell pepper. Cook just until they are bright and soft, about five to seven minutes. Don't rush this step, as overcooking will make them mushy. One common mistake is overcooking the vegetables. This can lead to a loss of flavor and texture. Always keep an eye on them. They should be soft but still vibrant. Another mistake is not seasoning at each step. Season your chicken before cooking, then the veggies as they sauté. This builds layers of flavor, making your dish shine. For herbs, fresh basil is a great choice. It adds a pop of color and flavor. You can also try parsley or rosemary for a different taste. When serving, arrange the chicken and squash on a large plate. Drizzle with a little extra olive oil for shine. This makes your dish look as good as it tastes. For a fun touch, add a sprinkle of crushed red pepper for a bit of heat. This enhances the overall flavor and visual appeal. {{image_2}} You can change the vegetables in this dish. Try using zucchini or bell peppers. Both add great flavors and colors. You can also replace the chicken with shrimp or tofu. Shrimp cooks fast and adds a nice taste. Tofu absorbs flavors well and is a great option for vegans. Want to boost the taste? Consider adding cheese or nuts. Feta cheese brings a salty kick, while pine nuts add crunch. You can also add more spices if you like heat. Red pepper flakes or cayenne pepper work well to spice things up. This dish pairs well with rice, pasta, or salads. Rice soaks up all the juice and makes each bite tasty. Pasta adds a different texture and makes it filling. For drinks, try iced tea or a light white wine. Both refresh your palate and enhance the meal. After cooking, let the Chicken and Summer Squash Skillet cool. Place it in an airtight container. This keeps your food fresh and safe. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a good option. To freeze, use a freezer-safe container. Make sure to leave some space for expansion. You can freeze it for about three months without losing flavor. When you are ready to eat your leftovers, use a few methods to reheat. The best way is to use a skillet. Heat it over medium heat, add a splash of water or broth, and cover. This keeps the chicken moist. Stir occasionally until it’s heated through. You can also use the microwave. Place the dish in a microwave-safe bowl and cover it. Heat in short bursts, stirring between each, until warm. To avoid dry chicken, don't overheat it. Always check the temperature. You want it warm but not hot enough to dry out. Enjoy your meal just like it was fresh! Yes, you can meal prep this dish. Cook the chicken and squash first, then cool them down. Store them in airtight containers in the fridge. You can reheat them in a skillet or microwave. This dish tastes great even after a day or two. Just make sure to add fresh herbs before serving to keep it bright. Yes, this recipe is gluten-free. Just check your spices to ensure they are gluten-free. For a quick swap, you can use tamari instead of soy sauce if you want a savory touch. This way, everyone can enjoy it, even those with gluten sensitivities. You can serve this dish with many sides. Here are a few ideas: - Quinoa or rice for a hearty option - A fresh green salad to add crunch - Crusty bread to soak up the juices - Steamed broccoli for a colorful plate You can find the complete details in the Full Recipe. This will guide you through each step for perfect results. This blog post walks you through making a tasty Chicken and Summer Squash Skillet. We covered all the ingredients, measuring tips, and cooking steps. You now have an easy recipe with practical advice to avoid common mistakes. Try swapping ingredients or adding spices to cater to your taste. Remember, proper storage and reheating keep your dish fresh. Enjoy cooking and sharing this meal with friends and family for a delightful experience!

Chicken and Summer Squash Skillet

Enjoy a delicious and easy Chicken and Summer Squash Skillet that brings the vibrant tastes of summer to your table! This one-pan recipe blends tender chicken, fresh summer squash, and colorful veggies, all seasoned to perfection. Perfect for busy weeknights or a healthy meal prep option, it’s quick to make in just 25 minutes. Click through for the full recipe and make your dinner dreams come true!
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Ingredients
  

2 boneless, skinless chicken breasts, diced

2 medium summer squashes, sliced into half-moons

1 medium red bell pepper, diced

1 small onion, thinly sliced

3 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon smoked paprika

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Heat olive oil in a large skillet over medium heat.

    Add the diced chicken to the skillet and season with salt, pepper, Italian seasoning, and smoked paprika. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

      Remove the cooked chicken from the skillet and set aside on a plate.

        In the same skillet, add the sliced onion and red bell pepper. Sauté for about 3-4 minutes until they start to soften.

          Add the minced garlic and sliced summer squash to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the squash is tender but still vibrant.

            Return the cooked chicken to the skillet and combine everything. Allow to cook for another 2-3 minutes to heat through. Adjust seasoning with more salt and pepper, if desired.

              Remove from heat and garnish with fresh basil leaves before serving.

                Prep Time: 10 min | Total Time: 25 min | Servings: 4