11 Zucchini, Yellow Squash and Chicken Recipes

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Kick off dinner this summer with a bounty of zucchini, yellow squash, and chicken. Whether you’re craving quick skillet meals or cozy one-pan bakes, these 11 recipes are seasonal favorites that make the most of your garden haul. Ready to cook? Let’s dive in!

Grilled Lemon Herb Chicken with Zucchini and Yellow Squash

Many home cooks find grilling intimidating, but mastering a simple lemon herb marinade builds confidence. My methodical approach ensures perfectly juicy chicken and tender-crisp summer squash every time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Chicken and Vegetables

4 boneless, skinless chicken breasts (about 6 ounces each), trimmed of excess fat
1/4 cup fresh lemon juice (from about 2 lemons)
1/4 cup rich extra virgin olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 medium zucchini, sliced into 1/2-inch rounds
2 medium yellow squash, sliced into 1/2-inch rounds

Instructions

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, thyme, salt, and pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish; pour the marinade over them, reserving about 2 tablespoons for the vegetables. Seal and refrigerate for at least 30 minutes (or up to 4 hours).
Meanwhile, prepare the grill for medium-high heat (about 400°F). If using a gas grill, preheat with lid closed for 10 minutes. For charcoal, wait until coals are covered with white ash.
While the grill heats, toss the sliced zucchini and yellow squash with the reserved marinade in a bowl.
Once the grill is hot, oil the grates using a paper towel dipped in vegetable oil. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer for accuracy.
During the last 4 minutes of cooking, add the vegetable slices to the grill. Cook for 2-3 minutes per side, until grill marks appear and they are tender-crisp.
Remove everything from the grill. Let the chicken rest for 5 minutes before slicing. Serve the chicken alongside the grilled zucchini and yellow squash.

Just off the grill, the chicken is smoky and bright with lemon, while the squash retains a slight crunch. Serve it with a side of quinoa or crusty bread to soak up the juices, or slice the chicken over a fresh summer salad for a light dinner.

One-Pan Italian Chicken Sausage with Zucchini and Yellow Squash

One-pan meals are a lifesaver for busy weeknights, and this Italian chicken sausage skillet delivers bold flavor with minimal cleanup. With pan-seared sausage, tender zucchini and yellow squash, and juicy tomatoes, it's a complete dinner in under 30 minutes. Follow these steps for perfect results every time.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

1 tbsp extra virgin olive oil
4 links sweet Italian chicken sausage (about 12 oz total)
2 medium zucchini, sliced into half-moons
2 medium yellow squash, sliced into half-moons
4 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
2 tbsp fresh basil, chopped

Instructions

Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Add the Italian chicken sausage links and cook, turning occasionally, until browned on all sides, about 5 minutes total. Tip: Don't overcrowd the pan; cook in batches if needed for even browning.
Transfer the sausages to a plate and set aside. Do not wipe the skillet; the browned bits add flavor.
Reduce heat to medium. Add the sliced zucchini and yellow squash to the skillet in a single layer. Cook without stirring for 3 minutes to allow browning, then stir and cook 2 more minutes until tender-crisp. Tip: For better browning, pat the squash dry with paper towels before cooking.
Push the squash to the sides of the skillet. Add the minced garlic and cook, stirring, for 30 seconds until fragrant.
Add the halved cherry tomatoes, dried oregano, red pepper flakes (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and cook for 2 minutes until tomatoes start to soften.
Slice the browned sausages into 1/2-inch thick rounds. Return them to the skillet along with any accumulated juices.
Cook everything together for 2-3 minutes, stirring occasionally, until the sausages are heated through and the flavors meld. Taste and adjust seasoning if needed.
Remove from heat and stir in the fresh basil. Serve immediately.

Not only is this dish vibrant and satisfying, but it also comes together in one pan for easy cleanup. The juicy sausage and tender squash soak up the garlic-herb tomato sauce, making every bite flavorful. Serve it over rice, quinoa, or with crusty bread to soak up the pan juices.

Creamy Chicken and Zucchini Yellow Squash Soup

During the cooler months, nothing beats a bowl of hearty soup. This Creamy Chicken and Zucchini Yellow Squash Soup is the ultimate comfort food—rich, velvety, and packed with tender vegetables and shredded chicken. It's a complete meal in a bowl that comes together easily.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

2 tablespoons unsalted butter
1 large yellow onion, finely diced
2 cloves garlic, minced
2 medium zucchini, diced (about 2 cups)
2 medium yellow squash, diced (about 2 cups)
2 large carrots, peeled and diced
4 cups low-sodium chicken broth
1 cup heavy cream
2 cups cooked shredded chicken (from a rotisserie chicken or poached breasts)
1 teaspoon dried thyme
1/2 teaspoon finely ground black pepper
1 teaspoon salt (or to taste)
Fresh parsley for garnish (optional)

Instructions

In a large pot or Dutch oven, melt 2 tablespoons unsalted butter over medium heat.
Add the finely diced yellow onion and cook, stirring occasionally, until translucent, about 5 minutes. Tip: Sautéing the onion slowly draws out its natural sweetness.
Add minced garlic and cook for 1 minute until fragrant.
Stir in the diced zucchini, yellow squash, and carrots. Cook for 5 minutes, allowing the vegetables to soften slightly.
Pour in 4 cups low-sodium chicken broth and add 1 teaspoon dried thyme. Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer in batches to a blender and puree, then return to pot.
Stir in 1 cup heavy cream and the 2 cups cooked shredded chicken. Season with 1 teaspoon salt and 1/2 teaspoon finely ground black pepper. Tip: Adjust seasoning gradually—you can always add more, but you can't take it out.
Simmer for another 5 minutes to heat through. Tip: If the soup is too thick, thin with a little extra broth or cream; if too thin, simmer a few extra minutes.
Ladle into bowls and garnish with fresh parsley if desired.

Served with crusty bread or a side salad, this creamy soup is both satisfying and nourishing. The vegetables blend into a silky base that cradles the tender chicken, making every spoonful comforting and rich.

Chicken Zucchini Yellow Squash Casserole with Cheese

A comforting casserole is one of those dishes that brings the whole family together, and this chicken zucchini yellow squash casserole with cheese is a perfect example. It's packed with tender chicken, fresh summer squash, and a creamy, cheesy sauce, all topped with a golden breadcrumb crust. Follow these simple steps to create a hearty meal that will become a weeknight favorite.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow squash, sliced into 1/4-inch rounds
1 large yellow onion, finely diced
2 cloves garlic, minced
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1 cup full-fat sour cream
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
2 tablespoons extra virgin olive oil, divided
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

Preheat your oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
In a large skillet over medium-high heat, add 1 tablespoon of the olive oil. Once shimmering, add the chicken pieces. Cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate. (Tip: Don't overcrowd the pan; cook in batches if needed for even browning.)
In the same skillet, add the remaining 1 tablespoon olive oil. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced zucchini and yellow squash to the skillet. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 5-7 minutes, stirring occasionally, until the squash is tender but still has a bit of bite. (Tip: Overcooking squash makes it mushy, so watch closely.)
In a large mixing bowl, combine the cooked chicken, sautéed vegetables, sour cream, condensed cream of chicken soup, 3/4 cup of the shredded cheddar cheese, 1/4 cup of the Parmesan, and the dried thyme. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir until well combined.
Transfer the mixture to the prepared baking dish, spreading it evenly.
In a small bowl, mix the panko breadcrumbs with the melted butter. Stir in the remaining 1/4 cup cheddar cheese and 1/4 cup Parmesan. Sprinkle this topping evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, until the filling is bubbly and the topping is golden brown. (Tip: If the topping browns too quickly, tent with foil halfway through.)
Let the casserole rest for 5 minutes before serving. This allows the layers to set and makes slicing easier.

Just when you thought comfort food couldn't get any better, this casserole delivers with every bite. The crunchy breadcrumb topping contrasts beautifully with the creamy, cheesy interior. Serve it alongside a crisp green salad for a complete meal that celebrates the season's best squash.

Thai Green Curry Chicken with Zucchini and Yellow Squash

Prepare to discover a weeknight-friendly Thai green curry that's bursting with fresh vegetables and aromatic basil. This streamlined version uses chicken, zucchini, and yellow squash simmered in a creamy, spicy coconut milk sauce. It's perfect for those craving bold flavors without a complicated process.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

1 lb boneless skinless chicken thighs, cut into bite-sized pieces
1 medium zucchini, halved lengthwise and sliced 1/4-inch thick
1 medium yellow squash, halved lengthwise and sliced 1/4-inch thick
1 can (14 oz) full-fat coconut milk, well shaken
2 tablespoons Thai green curry paste
1 tablespoon fish sauce
1 tablespoon packed brown sugar
1/2 cup fresh basil leaves, roughly torn if large
1 tablespoon vegetable oil

Instructions

Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken pieces in a single layer (work in batches if needed) and cook without stirring for 3 minutes to get a good sear, then flip and cook 2 minutes more until browned on all sides. Remove chicken with a slotted spoon and set aside.
Reduce heat to medium and add the green curry paste to the same skillet. Stir constantly for 30 seconds until fragrant—this blooms the spices.
Pour in the coconut milk and whisk until the paste is fully dissolved, scraping up any browned bits from the bottom. Bring to a gentle simmer.
Stir in the fish sauce and brown sugar until the sugar dissolves, then return the chicken to the skillet along with the sliced zucchini and yellow squash.
Simmer uncovered for 10–12 minutes, stirring occasionally, until the vegetables are tender-crisp and the chicken is cooked through (internal temp 165°F). Tip: cut veggies uniformly so they cook evenly.
Remove from heat and toss in the fresh basil leaves; stir just until wilted. Taste the sauce and adjust with a pinch of salt if needed—but remember fish sauce is salty.
Serve immediately over steamed jasmine rice. For an extra pop of freshness, garnish with additional basil and a wedge of lime.

With its creamy, spicy broth and tender vegetables, this curry delivers a satisfying blend of heat and richness. Serve it over jasmine rice, and consider adding a squeeze of lime for extra brightness. The leftovers taste even better the next day!

Chicken and Zucchini Yellow Squash Pasta with Pesto

Just a handful of ingredients and 30 minutes are all you need to bring this vibrant Chicken and Zucchini Yellow Squash Pasta with Pesto to the table. It's a light yet satisfying weeknight meal that comes together in one skillet, letting the fresh vegetables shine against the bold, herbal pesto.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Pasta and Sauce

8 oz dried fusilli or penne pasta
3 tablespoons high-quality store-bought basil pesto
1/4 cup freshly grated Parmesan cheese, plus more for serving
Kosher salt, for pasta water
Freshly ground black pepper

Chicken and Vegetables

2 boneless, skinless chicken breasts (about 1 lb total), patted dry
1 medium firm zucchini, trimmed and cut into 1/2-inch half-moons
1 medium firm yellow squash, trimmed and cut into 1/2-inch half-moons
2 tablespoons extra virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided

Instructions

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (usually 10-12 minutes). Reserve 1 cup of pasta water before draining, then drain the pasta and set aside.
While the pasta cooks, season the chicken breasts on both sides with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook without moving for 5-6 minutes, until deeply golden brown on the first side. Flip and cook another 4-5 minutes, until the internal temperature reaches 165°F. Transfer to a cutting board and let rest 5 minutes, then slice into bite-sized pieces.
Reduce the skillet heat to medium. Add the remaining 1 tablespoon olive oil. Add the zucchini and yellow squash half-moons, and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, for 4-5 minutes until tender-crisp and lightly browned in spots. Tip: Don't overcrowd the pan—cook in batches if needed to avoid steaming the vegetables.
Return the drained pasta to the skillet (or a large bowl). Add the pesto, 3 tablespoons reserved pasta water, and the cooked vegetables. Toss well, adding more pasta water a tablespoon at a time if needed to coat the pasta evenly. Tip: The starchy pasta water helps the pesto cling to every noodle.
Add the sliced chicken and half the Parmesan cheese. Toss gently to combine. Taste and adjust seasoning with salt and pepper if needed. Tip: Reserve some pasta water for reheating leftovers—it revives the sauce.
Divide among four plates. Top each serving with the remaining Parmesan cheese and an extra grind of black pepper.

Yellow and green squash ribbons curl through the pasta, while the pesto coats each bite in herby richness and the chicken adds hearty protein. Serve it as is for a complete meal, or add a handful of cherry tomatoes or a squeeze of lemon for extra brightness.

Southwest Chicken Salad with Zucchini and Yellow Squash

Under the warm summer sun, nothing beats a hearty yet refreshing Southwest Chicken Salad. This recipe combines perfectly grilled chicken with tender zucchini and yellow squash, sweet corn, and creamy black beans, all tied together with a zesty cilantro lime dressing. It's a colorful, nutritious meal that's easy to prepare and sure to impress.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Salad

2 boneless skinless chicken breasts (about 1 lb)
1 medium zucchini, sliced into ½-inch rounds
1 medium yellow squash, sliced into ½-inch rounds
1 cup fresh corn kernels (from about 2 ears)
1 can (15 oz) black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 ripe avocado, diced
¼ cup fresh cilantro, chopped
4 cups romaine lettuce, chopped

For the Dressing

3 tbsp fresh lime juice
¼ cup extra virgin olive oil
¼ cup fresh cilantro, packed
1 tbsp honey
½ tsp ground cumin
½ tsp salt
¼ tsp finely ground black pepper

Instructions

Preheat grill to medium-high heat, about 400°F. Meanwhile, slice zucchini and yellow squash into ½-inch thick rounds. (Tip: uniform slices ensure even grilling.)
Season chicken breasts with salt and pepper on both sides. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes before slicing.
While chicken rests, grill zucchini and squash slices for 3-4 minutes per side until tender with grill marks. Also grill corn on the cob, turning occasionally, for 8-10 minutes until charred. Let cool slightly.
For the dressing: In a blender, combine lime juice, olive oil, cilantro, honey, cumin, salt, and pepper. Blend until smooth. (Tip: tasting the dressing before serving allows you to adjust acidity or sweetness.)
Cut grilled zucchini and squash into bite-sized pieces. Cut corn kernels off the cob.
In a large bowl, combine lettuce, grilled vegetables, corn, black beans, cherry tomatoes, avocado, and cilantro. Top with sliced chicken.
Drizzle dressing over salad and toss gently to combine. Serve immediately.

The combination of smoky grilled vegetables and creamy avocado against the tangy, herbaceous dressing creates a satisfying crunch in every bite. For a heartier meal, serve alongside warm tortilla chips or stuff into grilled tacos.

Chicken Zucchini Yellow Squash Stir-Fry with Soy Ginger

A quick and colorful stir-fry that brings together tender chicken, crisp zucchini, and yellow squash in a savory soy-ginger sauce. This dish comes together in under 30 minutes, perfect for a busy weeknight. Follow these steps carefully for a restaurant-quality meal at home.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 medium zucchini, halved lengthwise and sliced into half-moons
1 medium yellow squash, halved lengthwise and sliced into half-moons
1 red bell pepper, seeded and thinly sliced
3 tablespoons low-sodium soy sauce
1 tablespoon fresh ginger, grated
3 cloves fresh garlic, minced
2 tablespoons vegetable oil, divided
1 tablespoon cornstarch
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 green onions, sliced (for garnish)

Instructions

Step 1: In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated. Let sit for 5 minutes while you prepare the vegetables.
Step 2: Heat 1 tablespoon of vegetable oil in a large wok or heavy skillet over high heat until it shimmers and is very hot. Working in batches if needed, add the chicken in a single layer and cook without stirring for 2 minutes to get a good sear.
Step 3: Stir-fry the chicken, turning occasionally, until golden brown and cooked through (165°F internal temperature), about 4–5 minutes total. Transfer to a plate and set aside.
Step 4: Reduce heat to medium-high. Add the remaining 1 tablespoon oil to the wok. Add the zucchini, yellow squash, and bell pepper slices. Stir-fry for 2–3 minutes, keeping the vegetables moving constantly, until crisp-tender and slightly charred at the edges—this retains their bright color and crunch.
Step 5: Push the vegetables to one side of the wok. Add the minced garlic and grated ginger to the empty space and cook for 30 seconds, stirring constantly, until fragrant. Then toss everything together.
Step 6: Return the cooked chicken to the wok. Pour the soy sauce over the top and toss to combine. Continue stir-frying for another 1–2 minutes until the sauce is evenly distributed and slightly thickened. Tip: If the sauce seems too thin, let it bubble for an extra 30 seconds; the cornstarch from the chicken will help thicken it.
Step 7: Remove from heat. Sprinkle sliced green onions on top. Serve immediately.

Serve immediately over steamed rice or noodles for a complete meal. The tender chicken and vibrant vegetables soak up the savory sauce beautifully, making each bite a harmony of flavors with a hint of ginger and garlic. This stir-fry also shines as a filling wrap in lettuce cups for a low-carb option.

Stuffed Chicken Breast with Zucchini and Yellow Squash

Kick off your weeknight dinner with this elegant stuffed chicken breast. The creamy, vegetable-rich filling contrasts beautifully with the tender, juicy chicken. Each bite offers a delightful blend of textures and flavors that will make you feel like a gourmet chef.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Filling

1 medium zucchini, finely diced
1 medium yellow squash, finely diced
4 oz full-fat cream cheese, softened
2 cups fresh baby spinach, roughly chopped
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Chicken

4 (6 oz each) boneless skinless chicken breasts
2 tablespoons rich extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Preheat your oven to 375°F (190°C).
Place each chicken breast between two pieces of plastic wrap and use a meat mallet to pound to an even 1/2-inch thickness. Tip: Pounding ensures even cooking and makes stuffing easier.
Season both sides of the pounded chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
Heat a skillet over medium heat and add the olive oil. Sauté the diced zucchini and yellow squash for 3-4 minutes until just tender. Add the minced garlic and cook for 30 seconds until fragrant.
Add the chopped spinach to the skillet and cook, stirring, for 1-2 minutes until wilted. Remove from heat and let cool slightly.
In a bowl, combine the cooked vegetables with the softened cream cheese. Stir until well blended. Taste and adjust seasoning if needed.
Lay one chicken breast flat. Spoon about 2 tablespoons of the filling in the center. Roll the chicken tightly around the filling, tucking in the sides. Secure with toothpicks. Tip: Don't overstuff or the filling may leak during baking.
Place the stuffed chicken breasts seam-side down in a lightly greased baking dish. Brush the tops with any remaining olive oil.
Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Tip: Let the chicken rest for 5 minutes before slicing to keep the juices inside.
Remove toothpicks, slice on the bias, and serve.

Dinner is ready to impress! The tender chicken gives way to a creamy, vegetable-packed center that's both satisfying and elegant. Serve with a side of roasted potatoes or a crisp green salad for a complete meal.

Chicken and Zucchini Yellow Squash Kabobs with Tzatziki

Many home cooks shy away from skewering vegetables alongside meat, but with the right technique, you'll achieve perfectly charred chicken and tender veggies every time. Today's recipe pairs vibrant zucchini, yellow squash, and bell peppers with marinated chicken, all served with a cooling tzatziki sauce.

Serving: 4 | Prep Time: 25 minutes | Cooking Time: 15 minutes

Ingredients

For the Chicken and Vegetables

1½ lbs boneless, skinless chicken thighs, cut into 1-inch cubes
2 medium firm zucchini, sliced into ½-inch rounds
2 medium bright yellow squash, sliced into ½-inch rounds
1 large red bell pepper, seeded and cut into 1-inch pieces
1 medium red onion, cut into 1-inch wedges
3 tablespoons rich extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon finely ground black pepper
1 teaspoon kosher salt

For the Tzatziki

1 cup full-fat Greek yogurt
½ English cucumber, grated and squeezed dry
1 tablespoon fresh dill, chopped
1 small garlic clove, minced
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt

Instructions

First, prepare the tzatziki: In a small bowl, combine the Greek yogurt, grated cucumber, dill, garlic, lemon juice, and salt. Stir well, cover, and refrigerate while you assemble the kabobs. (Tip: Letting it sit melds the flavors.)
In a large bowl, whisk together the olive oil, lemon juice, oregano, pepper, and salt for the marinade. Add the chicken cubes and toss to coat. Cover and refrigerate for at least 20 minutes (or up to 2 hours).
Meanwhile, prepare your vegetables. If using wooden skewers, soak them in water for 30 minutes to prevent burning. (Tip: Soaking is crucial for even grilling.)
Preheat your grill to medium-high heat, about 400°F to 450°F.
Thread the chicken and vegetables onto skewers, alternating between chicken, zucchini, yellow squash, bell pepper, and onion. Leave a small gap between pieces for even cooking. (Tip: Don't overcrowd—space ensures char, not steam.)
Grill the kabobs for 10 to 12 minutes, turning every 2 to 3 minutes, until the chicken is cooked through (internal temperature 165°F) and vegetables are tender and lightly charred.
Remove from grill and let rest for 5 minutes. Serve the kabobs with the chilled tzatziki sauce on the side.

Kick off your summer gatherings with these colorful kabobs that burst with fresh flavors. The creamy tzatziki perfectly balances the smoky char from the grill, making each bite irresistible. Serve with warm pita or a light rice pilaf for a complete meal.

One-Skillet Chicken Fajita with Zucchini and Yellow Squash

My go-to weeknight dinner is this one-skillet chicken fajita with zucchini and yellow squash. It's packed with vibrant veggies, zesty lime, and smoky spices, all while being naturally gluten-free and ready in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

Fajita Seasoning

1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon finely ground black pepper
1/2 teaspoon sea salt

Chicken and Vegetables

1 1/2 pounds boneless skinless chicken breasts, sliced into thin strips
2 tablespoons rich extra-virgin olive oil, divided
1 medium yellow onion, sliced into thin half-moons
1 medium red bell pepper, sliced into thin strips
1 medium green bell pepper, sliced into thin strips
1 medium zucchini, quartered lengthwise and sliced into 1/2-inch pieces
1 medium yellow squash, quartered lengthwise and sliced into 1/2-inch pieces
3 cloves garlic, minced
2 tablespoons fresh lime juice (from about 1 lime)

For Serving

8 small corn tortillas (gluten-free)
Fresh cilantro, chopped (optional)
Lime wedges
Sour cream or Greek yogurt (optional)

Instructions

In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, black pepper, and sea salt. Set aside.
Place sliced chicken in a medium bowl, sprinkle with half the seasoning, and toss to coat. Let marinate while you prep vegetables.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer (cook in batches if needed) and cook undisturbed 3–4 minutes until deeply browned. Flip and cook 2–3 minutes more until cooked through (165°F). Transfer to a plate.
Reduce heat to medium. Add remaining 1 tablespoon olive oil. Add onion and bell peppers; cook 3–4 minutes, stirring occasionally, until softened and charred at edges.
Add zucchini and yellow squash; cook 2–3 minutes until crisp-tender.
Add minced garlic and remaining seasoning; stir constantly for 30 seconds until fragrant.
Return chicken to skillet, add lime juice, and stir to combine. Cook 1 minute to reheat.
Warm tortillas: toast directly over gas flame 30 seconds per side, or in a dry skillet over medium heat 45 seconds per side. Wrap in a towel to keep warm.
Serve fajita mixture with warm tortillas, lime wedges, and optional cilantro or sour cream.

When you pull this skillet from the stove, the aroma alone will have everyone rushing to the table. The tender chicken, crisp-tender veggies, and smoky seasoning combine beautifully, especially when wrapped in warm tortillas with a squeeze of lime. For a fun twist, serve with avocado slices or a dollop of chipotle crema.

Conclusion

Combine your garden bounty with chicken in these delicious, easy recipes. Whether you’re a seasoned cook or new to zucchini and yellow squash, these dishes are sure to please. Try one tonight, then leave a comment with your favorites, and share on Pinterest to inspire others!

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