Garlic Parmesan Chicken & Veggies

Ingredients

🧄🍋 Garlic Butter Chicken Veggie Skillet (with a little kick)

Serves: 3–4

Time: ~30 minutes

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### 🧂 Ingredients

- 1–1.5 lb chicken (breast or thighs), cut into bite-size pieces

- 1 zucchini, sliced

- 1 yellow squash, sliced

- 1–2 carrots, thinly sliced or matchsticks

- 1 bell pepper, sliced

- ½ onion, sliced

- 3–4 cloves garlic, minced

- 1–2 tbsp olive oil

- Salt & pepper, to taste

Garlic Butter Sauce:

- 2–3 tbsp butter

- 1–2 tbsp lemon juice

- ¼–½ tsp red pepper flakes (adjust to taste)

- Optional: pinch Italian seasoning

- Optional: light sprinkle parmesan

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### 👩‍🍳 Instructions

1. Cook Chicken

Heat olive oil in a large skillet over medium-high heat.

Add chicken, season with salt & pepper, and cook until browned and cooked through (6–8 min).

Remove from pan and set aside.

2. Cook Veggies (in stages)

- Add carrots + onion → cook 4–5 minutes

- Add bell pepper → cook 2–3 minutes

- Add zucchini + squash → cook 3–4 minutes (keep slightly firm)

3. Make Garlic Butter Sauce

Lower heat slightly. Push veggies to the side.

Add butter to the pan. Once melted, stir in garlic and red pepper flakes.

Cook 30–60 seconds until fragrant (don’t burn garlic).

4. Combine & Finish

Return chicken to pan and toss everything together.

Add lemon juice and mix well.

Taste and adjust salt & pepper.

5. Optional Finish

Sprinkle lightly with parmesan or Italian seasoning before serving.

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### 💡 Tips

- Don’t overcrowd the pan—cook in batches if needed

- Add a splash of chicken broth or water if sauce feels too rich

- Keep zucchini/squash slightly firm for best texture

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Result: Light, buttery, garlicky, a little spicy—and way easier on you than lunch 😄