Chicken and Veggie Summer Saute

I cannot even believe that the “end of summer” is creeping up on us!  Oh how the joyous summer season always flies by!  I just cannot get enough of summer produce…Zucchini, Squash, and summer tomatoes FOR DAYS.  I literally eat each of those items at least once a week all summer long.  So good!  After a trip to the farmers market this week and stocking up on some of my favorite summer produce, I came up with this simple, yet filled with flavor, one pan meal!  My husband and I loved it!  It is definitely one that I will add to my rotation (even with out of season zucchini and squash!)  But make it now so it tastes even better than ever!



  • 2-3 boneless, skinless chicken breasts
  • 1 zucchini, sliced
  • 1 squash, sliced
  • 1/2 red onion, sliced
  • 2 cloves of garlic, finely chopped
  • 5 baby bella mushrooms, stem removed then sliced
  • Montreal Steak Seasoning, to taste
  • 7 Asparagus spears, rough ends removed and discarded, then cut into 1 inch pieces
  • 1/4 cup fresh lemon juice
  • 3 tbsp. olive oil
  • 1 heaping tbsp. of freshly chopped basil
  • 2 tbsp. freshly chopped parsley
  • 1 heaping tbsp. freshly chopped mint


1.  Rinse and pat dry chicken breasts.  Dice the chicken breasts into 1/2 inch chunks.

2.  Heat 2 tbsp. of olive oil over medium-high heat in a large skillet.  Add diced chicken, and season generously with montreal steak seasoning (or just use salt, pepper, and a little crushed red pepper).  Saute seasoned chicken breasts for about 7 minutes, stirring occasionally.


3.  Add the chopped garlic and all of the veggies, with 1 extra tbsp. of olive oil.  Saute for 3 minutes, then add the lemon juice.  Continue to saute until zucchini and asparagus is tender, about 5 more minutes.


4.  Add fresh herbs and saute for 2 more minutes.  Taste, add more montreal steak seasoning to taste.  Serve and enjoy!

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