Name: Whole30 Lemon Chicken and Squash Skillet (Paleo, Low Carb)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1.5 pound boneless chicken breasts, diced into 1-2″ cubes; 2 small, or 1 large zucchini, thinly sliced (about 2 cups); 2 small, or 1 large summer squash, thinly sliced (about 2 cups); 1/4 cup chopped parsley; 2 tablespoons Italian seasoning; 2 tablespoons avocado oil; 2 tablespoons ghee; 1 tablespoon minced garlic; 1/2 tablespoon dried basil; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon pepper; Juice of 1/2 lemon

Ingredients

1.5 pound boneless chicken breasts, diced into 1–2” cubes
2 small, or 1 large zucchini, thinly sliced (about 2 cups)
2 small, or 1 large summer squash, thinly sliced (about 2 cups)
1/4 cup chopped parsley
2 tablespoons Italian seasoning
2 tablespoons avocado oil
2 tablespoons ghee
1 tablespoon minced garlic
1/2 tablespoon dried basil
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
Juice of 1/2 lemon

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Instructions

Heat ghee and 1 tablespoon oil in a large skillet over medium heat
Add diced chicken, minced garlic, Italian seasoning, onion powder, salt and pepper to the pan
Stir well to season chicken, squeeze 1/2 of the halved lemon into the skillet, stir again to combine
Cook diced chicken about 4 minutes on each side until almost cooked thoroughly (a little opaque still is okay)
Add in zucchini, summer squash, dried basil, fresh parsley, and 1 tablespoon of oil. Stir to combine
Squeeze the last 1/2 of the halved lemon into the skillet
Cook about 5-7 minutes until squash has softened to desired taste
Garnish with additional lemon slices or parsley and enjoy!

Notes

*Slice zucchini and summer squash rounds in half if squash is wider

Find it online: https://www.wholekitchensink.com/whole30-lemon-chicken/