My criteria for a recipe that goes into our meal rotation is that it must have a good source of protein, contain more than one vegetable, be easy to make in under 30 minutes, and preferably only need one pan to prepare from start to finish. It must also be a favorite meal for at least one family member and not be a complete battle to get the kids to eat.
Chicken Squash Stir-Fry
This chicken squash stir-fry meets all of those criteria and more. It has chicken (thighs or breasts will work), broccoli, onion, and zucchini or summer squash, and can easily change flavors with the addition of homemade spice blends. I prefer a simple seasoning of garlic, salt, and pepper, though curry powder is another great addition.
Chicken Squash Stir-Fry Recipe
Ingredients
- 4 boneless skinless chicken breasts (8 thighs)
- 3 medium medium zucchini (or yellow squash)
- 2 medium onions
- 1 small head broccoli (or 1 bag frozen)
- 4 TBSP butter (or coconut oil)
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp turmeric
- 1 tsp thyme
Instructions
- In a large skillet or wok, heat the butter or oil. Chop the chicken into bite sized pieces and add to pan. Sprinkle with some of the spices and cook until completely cooked. Slice the onions and add when chicken is almost done. Slice zucchini and chop broccoli into florets and add to pan. Sprinkle with additional spices if desired and cook another 5-7 minutes until all vegetables are tender.
Notes
Nutrition
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Serve and enjoy!
What is your favorite stir-fry? Share below!
I was wondering if you had the nutritional info for your recipes anywhere? I use myfitnesspal and would love to know exactly what to log!
I just tried this because all I had leftover was chicken and squash and spices…I added asparagus instead of brocolli. This is DELICIOUS! I will definitely make this again!
We loved this recipe!!! So easy and so tasty!
Great recipe.. thanks for sharing! 🙂