Squash And Chicken Medley
A hearty medley of tender chicken, sautéed squash, and aromatic herbs, perfect for a wholesome, flavorful meal that suits family dinners and casual gatherings.
Ingredients
Instructions
- In a large frypan, melt oleo over medium-high heat.
- Add chicken pieces and cook, turning about 10 minutes or until brown on all sides. Remove chicken from pan and keep warm.
- Place yellow squash, zucchini squash, and onion in the pan and stir for about 5 minutes.
- Return the chicken to the pan.
- Add chopped tomato and sprinkle with salt, basil, marjoram, dried chives, black pepper, and paprika.
- Reduce heat to medium-low, cover, and cook for about 20 minutes or until chicken is easily pierced with a fork.
- Serve hot with rice.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in herbs and spices for a few hours before cooking. If you're short on time, rotisserie chicken can be a quick substitute. Feel free to add other vegetables like bell peppers or carrots for more variety. Adjust the seasoning to your taste, and don't hesitate to use fresh herbs if available.
Serving Suggestions
Serve this Squash and Chicken Medley over a bed of fluffy rice for a complete meal. It pairs beautifully with a fresh garden salad or crusty bread. For a lighter option, consider pairing it with steamed vegetables or a fruit salad, such as Jellied Fruit Salad, for a refreshing contrast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the medley in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Cover and heat until warmed through, or microwave in 1-minute intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Squash And Chicken Medley contains roughly 657 calories, with 22g protein, 101g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (83% of the Daily Value), iron (63% of the Daily Value), and protein (45% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 714mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of squash in this recipe?
Absolutely! Feel free to experiment with other squash varieties like butternut or pattypan. Just be sure to adjust cooking times as needed, as some squashes may require longer or shorter cooking times to achieve the desired tenderness.
Is it possible to make this dish in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Simply brown the chicken first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and flavors meld together beautifully.
What can I serve with this dish?
This dish pairs well with various sides. Consider serving it with rice, quinoa, or couscous. You could also add a side of steamed green beans or a light salad. For a comforting dessert, try pairing it with something like Depression Cake to complete your meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).