24+ Mouthwatering Summer Squash Chicken Recipes to Try This Season

Summer is the season of fresh produce, and there’s no better way to enjoy the bounty of the season than by incorporating colorful vegetables like summer squash into your meals.

Paired with tender chicken, summer squash creates a perfect balance of flavors, textures, and nutrients.

Whether you’re looking for a quick weeknight dinner, a hearty lunch, or even a healthy snack, chicken and summer squash can be combined in countless ways.

In this article, we’ll share over 24+ summer squash chicken recipes, ranging from simple stir-fries to baked dishes and light salads.

These recipes are not only delicious but also packed with vitamins and protein, making them perfect for any time of year—but especially when the squash is at its peak during the summer months.

If you love the idea of quick, healthy meals with a seasonal twist, you’ll want to keep reading.

These recipes can easily be adapted to fit your taste preferences or dietary restrictions, ensuring that everyone can enjoy a fresh and flavorful meal.

Whether you’re a fan of savory, tangy, or cheesy dishes, there’s a recipe in this collection for you!

24+ Mouthwatering Summer Squash Chicken Recipes to Try This Season

With these 24+ summer squash chicken recipes, you’ll have endless options to explore in your kitchen.

From the vibrant and fresh flavors of a grilled chicken and squash skewer to the creamy richness of a squash and chicken pasta, there’s something for every palate and occasion.

These dishes are perfect for a family dinner, meal prep for the week, or even a casual get-together with friends.

Plus, the versatility of summer squash allows you to get creative with your ingredients, using whatever is fresh and in season.

Not only are these recipes delicious and easy to prepare, but they are also packed with the nutrients that come from combining lean chicken with the vitamins and fiber found in summer squash.

So, get ready to embrace the best of summer with these recipes that will make your meals both healthy and satisfying.

Summer Squash Chicken Skillet

Savor the bright flavors of summer with this one-pan summer squash chicken skillet. Packed with lean chicken, vibrant yellow squash, and fresh herbs, this dish is not only quick to prepare but also incredibly nutritious.

It’s perfect for a light summer dinner that doesn’t sacrifice flavor.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 2 medium yellow summer squash, sliced
• 1 small zucchini, sliced
• 1/2 red onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Juice of 1/2 lemon
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned on all sides and cooked through, about 7–8 minutes. Remove and set aside.
3. In the same skillet, add a bit more olive oil if needed, then sauté red onion and garlic until fragrant.
4. Add the summer squash and zucchini. Cook for 5–6 minutes until tender but still slightly crisp.
5. Return the chicken to the skillet. Sprinkle with thyme, red pepper flakes, salt, and pepper. Stir to combine.
6. Squeeze lemon juice over the mixture and toss gently.
7. Remove from heat, garnish with fresh herbs, and serve warm.

This hearty yet healthy skillet dish is a great way to make the most of fresh summer squash.

The lemon and herbs brighten everything up, while the chicken adds satisfying protein. It’s a balanced, colorful, and flavorful meal that’s easy to love.

Grilled Summer Squash and Chicken Foil Packets

Perfect for the grill or a campfire, these foil packets bundle up juicy chicken and summer squash with garlic, herbs, and a touch of cheese.

They’re easy to customize, fun to make, and result in a steamy, savory dish full of summer flair.

Ingredients:

• 2 boneless chicken thighs or breasts
• 1 yellow squash, sliced
• 1 zucchini, sliced
• 1/2 red bell pepper, sliced
• 2 tbsp olive oil
• 1/2 tsp Italian seasoning
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup shredded mozzarella or parmesan cheese
• Aluminum foil

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, toss chicken, squash, zucchini, and bell pepper with olive oil, Italian seasoning, garlic, salt, and pepper.
3. Divide the mixture between two large sheets of aluminum foil.
4. Fold up the sides of each foil piece to form a packet, sealing the edges tightly.
5. Place packets on the grill and cook for about 18–20 minutes, turning once, until the chicken is cooked through.
6. Carefully open the packets and sprinkle cheese over the top. Close the foil loosely and let sit for 2 minutes until the cheese melts.
7. Serve directly from the foil or transfer to a plate.

These foil packets are the ultimate no-fuss summer dinner.

The ingredients steam together beautifully inside the foil, creating juicy, flavorful chicken and perfectly tender veggies. They’re ideal for cookouts, weeknight dinners, or even meal prep.

Creamy Summer Squash Chicken Pasta

This comforting yet light pasta dish features tender chicken and summer squash in a creamy garlic-parmesan sauce.

With the freshness of seasonal vegetables and a luxurious texture, it hits the perfect balance for a summer evening meal.

Ingredients:

• 2 cups cooked penne or fusilli pasta
• 1 chicken breast, sliced thin
• 1 yellow summer squash, diced
• 1 small zucchini, diced
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 tbsp olive oil
• 1/2 cup heavy cream or half-and-half
• 1/4 cup grated parmesan cheese
• Salt and black pepper to taste
• Fresh thyme or basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through. Remove and set aside.
2. In the same skillet, add butter and sauté garlic until fragrant.
3. Add summer squash and zucchini. Cook for 4–5 minutes until softened.
4. Stir in the heavy cream and parmesan cheese. Reduce heat and simmer for 2–3 minutes until sauce thickens slightly.
5. Return chicken to the skillet, followed by the cooked pasta. Toss everything together to coat well.
6. Season with salt and pepper, and garnish with fresh herbs.

Creamy and rich, yet light enough for warmer weather, this pasta dish brings out the best of summer produce.

The delicate flavors of the squash blend beautifully with the garlic cream sauce and chicken, making it a family favorite that feels a little indulgent—but still fresh.

Summer Squash Chicken Stir-Fry

This quick and vibrant stir-fry is bursting with fresh summer squash, tender chicken, and a flavorful soy-ginger sauce.

It’s perfect for busy weeknights when you want a healthy meal on the table fast, without sacrificing taste or color.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 yellow summer squash, julienned
• 1 zucchini, julienned
• 1 red bell pepper, sliced
• 2 green onions, chopped
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp sesame oil or vegetable oil
• Cooked jasmine or brown rice, for serving

Instructions:

1. In a small bowl, mix soy sauce, honey, rice vinegar, ginger, and garlic. Set aside.
2. Heat oil in a large skillet or wok over high heat.
3. Add chicken and cook until browned and fully cooked, about 5–6 minutes. Remove and set aside.
4. In the same skillet, stir-fry the squash, zucchini, and bell pepper for 3–4 minutes until just tender.
5. Return chicken to the pan and pour in the sauce. Toss everything together until coated and heated through.
6. Sprinkle with green onions and serve over rice.

This stir-fry is a flavor-packed meal that celebrates the crunch and color of fresh summer vegetables.

The sweet and savory sauce ties everything together, making each bite satisfying and lively. It’s fast, fresh, and full of feel-good ingredients.

Baked Chicken and Summer Squash Casserole

Comforting and hearty yet loaded with veggies, this baked chicken and summer squash casserole is a crowd-pleasing dish that’s perfect for potlucks, family dinners, or even prepping ahead for the week.

The creamy, cheesy layers come together beautifully in the oven.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 2 yellow squash, thinly sliced
• 1 zucchini, thinly sliced
• 1/2 cup chopped onion
• 1 cup sour cream or Greek yogurt
• 1 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 1 egg
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional topping)
• 1 tbsp butter (for topping)

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×9 baking dish.
2. In a large bowl, mix chicken, squash, zucchini, and onion.
3. In a separate bowl, combine sour cream, egg, cheeses, garlic powder, oregano, salt, and pepper. Mix well.
4. Combine the creamy mixture with the chicken and veggies and stir to coat.
5. Pour into the baking dish. If using breadcrumbs, mix them with melted butter and sprinkle on top.
6. Bake for 30–35 minutes, until golden and bubbly.
7. Let rest for 5–10 minutes before serving.

This cozy casserole is a great way to sneak more veggies into your meal while still enjoying that creamy, cheesy goodness.

It’s versatile, family-friendly, and works well with leftover chicken—comfort food with a summer twist.

Lemon Herb Chicken with Roasted Summer Squash

This dish is a celebration of simplicity and bold flavors. Juicy, herb-marinated chicken thighs are roasted alongside slices of summer squash and zucchini, then brightened up with a burst of lemon.

It’s a rustic, no-fuss meal that feels both elegant and wholesome.

Ingredients:

• 4 bone-in, skin-on chicken thighs (or boneless if preferred)
• 2 yellow squash, sliced
• 1 zucchini, sliced
• 3 tbsp olive oil
• 1 tbsp fresh thyme or rosemary (or 1 tsp dried)
• Zest and juice of 1 lemon
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix olive oil, lemon zest, lemon juice, garlic, herbs, salt, and pepper.
3. Rub half the mixture over the chicken thighs. Let marinate while prepping the vegetables.
4. Toss squash and zucchini with the remaining herb mixture.
5. Place chicken on a parchment-lined baking sheet, surrounded by the squash slices.
6. Roast for 35–40 minutes, or until chicken is golden and fully cooked.
7. Broil for 2–3 minutes at the end if desired for extra crisp skin.

With its golden roasted veggies and zingy herb-lemon profile, this dish looks as good as it tastes.

It’s a wonderfully balanced meal that lets the freshness of the ingredients shine while staying easy enough for any night of the week.

Chicken and Summer Squash Frittata

This chicken and summer squash frittata is the perfect dish for a weekend brunch or light dinner.

Packed with protein from the chicken and eggs, and vibrant flavors from the squash, it’s a well-rounded meal that’s simple to prepare and satisfying to enjoy.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 2 yellow squash, thinly sliced
• 1 small onion, diced
• 6 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup milk (or cream for a richer flavor)
• 1 tsp dried basil
• Salt and black pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a 10-inch ovenproof skillet over medium heat. Add the onion and sauté for 2-3 minutes until softened.
3. Add the sliced summer squash and cook for an additional 4-5 minutes, until just tender.
4. In a bowl, whisk together the eggs, milk, basil, salt, and pepper.
5. Stir in the cooked chicken and pour the egg mixture over the vegetables in the skillet.
6. Sprinkle mozzarella cheese over the top.
7. Transfer the skillet to the oven and bake for 20-25 minutes, until the eggs are set and the frittata is lightly golden on top.
8. Let rest for a few minutes before slicing and serving.

This frittata is a great way to enjoy a light but hearty meal.

The eggs create a fluffy base that’s packed with the flavors of fresh squash and savory chicken, while the mozzarella cheese adds a creamy, indulgent touch. It’s a perfect choice for a filling breakfast or dinner that won’t weigh you down.

Grilled Chicken with Summer Squash Salad

Grilled chicken and summer squash come together in this refreshing salad, making it a perfect dish for a warm summer evening.

With crisp greens, tangy dressing, and the smokiness of grilled chicken, this salad is as satisfying as it is light.

Ingredients:

• 2 boneless chicken breasts
• 2 yellow summer squash, sliced lengthwise into thin strips
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 4 cups mixed greens (arugula, spinach, or your choice)
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup toasted nuts (almonds, walnuts, or pine nuts)

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the chicken breasts and squash slices with olive oil, then season with salt and pepper.
3. Grill the chicken for 6-7 minutes per side, until cooked through. Grill the squash for 2-3 minutes on each side until tender with grill marks.
4. While grilling, prepare the dressing by whisking together balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper.
5. Slice the grilled chicken into strips.
6. On a large plate or serving bowl, arrange the mixed greens. Top with grilled squash, chicken, feta cheese, and toasted nuts.
7. Drizzle with the dressing and toss gently to combine.

This salad is the ideal summer dish, offering a balance of smoky grilled flavors and the freshness of greens and squash.

The tangy dressing complements the savory chicken and adds a burst of flavor, while the nuts provide a satisfying crunch. It’s a healthy, light, and delicious way to enjoy summer produce.

Summer Squash Chicken Soup

Warm up on a cool summer evening with this hearty yet light summer squash chicken soup.

Full of fresh vegetables and lean chicken, this comforting soup is perfect for days when you want something filling without being too heavy.

Ingredients:

• 2 boneless chicken breasts
• 2 yellow squash, diced
• 1 zucchini, diced
• 1 carrot, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp turmeric (optional for color and health benefits)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat a little olive oil over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
2. Add the chicken breasts, carrots, squash, zucchini, thyme, turmeric, and chicken broth. Bring to a simmer.
3. Let the soup simmer for 15-20 minutes, until the chicken is cooked through and the vegetables are tender.
4. Remove the chicken, shred it, and return it to the pot.
5. Season with salt and pepper to taste. Simmer for an additional 5 minutes to blend the flavors.
6. Garnish with fresh parsley and serve warm.

This soup is a great way to enjoy the fresh flavors of summer squash in a cozy, nourishing bowl.

The lean chicken adds protein, while the variety of veggies gives it a rich, satisfying texture. It’s a healthy and light choice for a summer evening meal.

Summer Squash Chicken Tacos

These summer squash chicken tacos bring a fresh, vibrant twist to your taco night.

Grilled chicken pairs with sautéed squash and a zesty lime slaw, creating a perfect balance of savory, tangy, and refreshing flavors.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 yellow squash, diced
• 1 red onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded cabbage or coleslaw mix
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp sour cream or Greek yogurt (optional)

Instructions:

1. Season the chicken breasts with chili powder, cumin, salt, and pepper. Grill or pan-sear the chicken for 6-7 minutes per side, until cooked through. Let it rest before slicing it thinly.
2. Heat olive oil in a skillet over medium heat. Add diced squash and red onion, and sauté for about 5-6 minutes, until tender and lightly caramelized.
3. In a small bowl, toss the shredded cabbage with cilantro and lime juice.
4. Warm the tortillas in a dry skillet or microwave.
5. To assemble the tacos, place a few slices of chicken on each tortilla, then top with the sautéed squash and onion mixture. Add a spoonful of lime slaw and a drizzle of sour cream or yogurt if desired.
6. Serve with extra lime wedges for squeezing.

These summer squash chicken tacos are light, flavorful, and perfect for summer evenings.

The grilled chicken adds protein, while the squash and slaw provide a refreshing contrast, making these tacos a balanced and satisfying meal.

Summer Squash Chicken Alfredo

This summer squash chicken Alfredo is a lighter take on the classic creamy pasta dish.

With a rich, garlicky Alfredo sauce and tender pieces of chicken, it’s comfort food that feels indulgent but is packed with fresh veggies.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 2 yellow squash, sliced
• 1 zucchini, sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• 12 oz fettuccine or pasta of choice
• Fresh parsley for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add the chicken and cook until browned and cooked through, about 6-7 minutes. Remove from the skillet and set aside.
4. In the same skillet, add the sliced summer squash and zucchini. Cook for 4-5 minutes until tender.
5. Pour in the heavy cream and bring to a simmer. Stir in the parmesan cheese and cook for another 2-3 minutes, until the sauce thickens slightly.
6. Return the chicken to the skillet, then add the cooked pasta. Toss to coat everything evenly in the creamy sauce.
7. Season with salt and pepper, then garnish with fresh parsley.

This lighter Alfredo is rich and creamy, but the addition of fresh summer squash and zucchini helps balance the richness of the sauce, making it a flavorful, comforting dish without being too heavy.

It’s a perfect summer pasta dish!

Summer Squash Chicken Stir-Fry with Rice Noodles

This summer squash chicken stir-fry with rice noodles is a quick, flavorful meal that’s full of texture and vibrant colors.

The combination of tender chicken, fresh squash, and rice noodles makes for a hearty yet light meal, perfect for any day of the week.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 yellow squash, julienned
• 1 carrot, julienned
• 1 bell pepper, thinly sliced
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 8 oz rice noodles
• Fresh cilantro for garnish

Instructions:

1. Cook rice noodles according to package instructions, then drain and set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5-6 minutes until browned and cooked through.
3. Add garlic and ginger, cooking for another minute until fragrant.
4. Add the yellow squash, carrot, and bell pepper to the skillet. Stir-fry for 4-5 minutes, until the vegetables are tender but still crisp.
5. Stir in the soy sauce, hoisin sauce, and rice vinegar. Toss everything together until well coated.
6. Add the cooked rice noodles to the skillet and toss gently to combine with the chicken and vegetables.
7. Garnish with fresh cilantro and serve immediately.

This stir-fry is a fun and satisfying meal that combines fresh vegetables, tender chicken, and rice noodles in a savory sauce.

It’s quick, easy, and perfect for a light but filling summer meal that can be enjoyed any time.

Summer Squash Chicken Bake

This simple yet satisfying chicken bake is loaded with fresh summer squash, tender chicken, and a cheesy, savory topping.

It’s a perfect dish for when you want something easy, comforting, and full of flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 yellow squash, sliced
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1 tbsp fresh basil, chopped (or 1 tsp dried)
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 tsp paprika

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
2. Season the chicken breasts with salt, pepper, garlic powder, and paprika.
3. Heat olive oil in a skillet over medium heat. Brown the chicken breasts for about 2-3 minutes on each side, just to get some color. They don’t need to be cooked through yet.
4. Layer the sliced summer squash in the bottom of the prepared baking dish.
5. Place the browned chicken breasts on top of the squash.
6. In a small bowl, combine the mozzarella, Parmesan, breadcrumbs, and fresh basil. Sprinkle the mixture evenly over the chicken.
7. Bake for 25–30 minutes, until the chicken is fully cooked (internal temperature of 165°F/74°C) and the topping is golden brown and bubbly.
8. Let it rest for 5 minutes before serving.

This chicken bake is an easy and hearty meal, combining protein, fresh vegetables, and cheesy goodness.

The summer squash adds a light, slightly sweet flavor that complements the rich, cheesy topping. It’s a family-friendly dish that’s perfect for a cozy dinner.

Chicken and Summer Squash Cacciatore

This chicken and summer squash cacciatore is a vibrant, lighter version of the classic Italian dish.

The summer squash adds a fresh twist to the traditional recipe, while the rich tomato sauce brings comfort and flavor.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 yellow squash, sliced
• 1/2 cup sliced mushrooms
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup dry white wine or chicken broth
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then brown them in the skillet for 5-6 minutes per side. Remove and set aside.
2. In the same skillet, add the onion, garlic, and mushrooms. Sauté for about 3-4 minutes, until softened.
3. Add the diced tomatoes, wine (or chicken broth), oregano, and basil. Stir to combine.
4. Return the chicken thighs to the skillet, skin side up. Add the sliced summer squash around the chicken.
5. Cover the skillet, reduce the heat to low, and simmer for 25–30 minutes, until the chicken is cooked through and the squash is tender.
6. Garnish with fresh parsley and serve with pasta or crusty bread for a complete meal.

This lighter version of chicken cacciatore is a delicious, comforting dish with the perfect balance of savory chicken, tender vegetables, and a rich tomato sauce.

The addition of summer squash adds a fresh and vibrant flavor, making this a wonderful summer dinner option.

Summer Squash Chicken Lettuce Wraps

These light and flavorful lettuce wraps are a great option for a quick, healthy meal.

With grilled chicken, sautéed summer squash, and a tangy Asian-inspired sauce, these wraps are satisfying without being too heavy.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 2 yellow squash, diced
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp sesame seeds (optional)
• 12 large lettuce leaves (such as butter lettuce or romaine)

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add the diced chicken and cook for 5-6 minutes until browned and cooked through. Remove the chicken and set aside.
2. In the same skillet, add garlic, ginger, and diced summer squash. Cook for 4-5 minutes until the squash is tender but still slightly crisp.
3. Stir in the soy sauce, rice vinegar, and honey. Let the sauce simmer for 2 minutes, allowing the flavors to meld.
4. Return the chicken to the skillet and toss to combine with the squash and sauce.
5. To serve, spoon the chicken and squash mixture into lettuce leaves, and garnish with fresh cilantro and sesame seeds if desired.
6. Serve immediately and enjoy!

These lettuce wraps are light, flavorful, and full of texture.

The crunchy lettuce provides the perfect vessel for the savory chicken and squash, while the ginger-sesame sauce adds a delicious, tangy kick. These wraps are a great option for a healthy lunch or dinner.

Grilled Chicken and Summer Squash Skewers

These Grilled Chicken and Summer Squash Skewers are perfect for a summer barbecue or a quick weeknight dinner.

The smoky flavor from the grill and the lightness of the summer squash pair wonderfully with juicy chicken, making for a satisfying and healthy meal.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into cubes
• 2 yellow squash, cut into thick slices
• 1 zucchini, cut into thick slices
• 1 red bell pepper, cut into chunks
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
3. Thread the chicken cubes, summer squash, zucchini, and red bell pepper onto skewers, alternating the ingredients.
4. Brush the skewers with the marinade, ensuring everything is well coated.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
6. Remove from the grill and garnish with fresh parsley before serving.

These grilled chicken and summer squash skewers are a fun and flavorful way to enjoy a balanced meal.

The fresh vegetables add color and nutrition, while the marinated chicken brings a savory depth of flavor. It’s a quick, easy, and delicious summer meal!

Summer Squash and Chicken Sautee with Lemon Butter Sauce

This Summer Squash and Chicken Sauté is light yet satisfying, with a rich lemon butter sauce that ties all the flavors together.

The tender chicken pairs perfectly with sautéed squash and a zesty citrus finish, making this a perfect dish for a weeknight dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 yellow squash, sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh thyme or basil (optional, for garnish)

Instructions:

1. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
2. Season the chicken slices with salt and pepper, then sauté them in the skillet until cooked through and golden brown, about 6-7 minutes. Remove the chicken and set aside.
3. In the same skillet, add the remaining tablespoon of butter and garlic. Sauté for 1 minute until fragrant.
4. Add the sliced yellow squash to the skillet and cook for 4-5 minutes until tender but still slightly crisp.
5. Return the chicken to the skillet, and stir in the lemon juice and zest. Cook for an additional 2 minutes, allowing the flavors to combine.
6. Garnish with fresh thyme or basil and serve warm.

This dish is a simple yet flavorful combination of tender chicken, summer squash, and a fresh lemon butter sauce.

It’s quick to make and has just the right balance of richness and brightness, making it perfect for a healthy dinner.

Summer Squash and Chicken Stir-Fry with Peanut Sauce

This Summer Squash and Chicken Stir-Fry with Peanut Sauce is an exciting twist on the classic stir-fry.

The creamy, savory peanut sauce complements the crunchy squash and tender chicken, creating a deliciously rich and flavorful meal.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 yellow squash, julienned
• 1 red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 tbsp sesame oil
• 1/4 cup peanut butter (smooth or chunky)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• 1 tbsp water (to thin the sauce)
• Chopped green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the onion, bell pepper, and yellow squash. Stir-fry for 4-5 minutes until tender but still crunchy.
3. While the vegetables cook, whisk together the peanut butter, soy sauce, honey, rice vinegar, ginger, garlic, and water in a bowl to create the sauce.
4. Return the chicken to the skillet and pour the peanut sauce over everything. Toss well to coat.
5. Cook for another 2-3 minutes until everything is well combined and heated through.
6. Garnish with chopped green onions and serve over rice or noodles.

This stir-fry is a delicious, protein-packed meal with a rich, creamy peanut sauce that perfectly complements the crunchy squash and tender chicken.

The combination of savory, sweet, and tangy flavors makes this stir-fry both exciting and satisfying.

Chicken and Summer Squash Pasta Primavera

This Chicken and Summer Squash Pasta Primavera is a colorful, fresh dish perfect for enjoying the vibrant flavors of summer.

The tender chicken, roasted squash, and a light garlic butter sauce come together for a satisfying and healthy meal.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 2 yellow squash, sliced
• 12 oz pasta (spaghetti, penne, or your choice)
• 3 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil, chopped, for garnish
• Lemon wedges for serving

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Preheat your oven to 400°F (200°C). Toss the sliced summer squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender and slightly caramelized.
3. While the squash roasts, heat the remaining olive oil in a skillet over medium heat. Add the chicken slices and cook for 6-7 minutes until browned and cooked through. Season with salt and pepper.
4. Add the garlic to the skillet with the chicken and cook for another 1-2 minutes until fragrant.
5. Add the chicken broth to the skillet, scraping up any bits from the bottom. Stir in the roasted summer squash.
6. Toss in the cooked pasta and Parmesan cheese, stirring until well combined and the pasta is coated in the sauce.
7. Garnish with fresh basil and serve with lemon wedges for a burst of freshness.

This pasta primavera is light yet satisfying, showcasing the delicious combination of roasted summer squash, tender chicken, and a light garlic butter sauce.

The Parmesan adds a creamy finish, making it a well-rounded dish perfect for any summer meal.

Chicken and Summer Squash Stuffed Peppers

These Chicken and Summer Squash Stuffed Peppers are a healthy, low-carb alternative to traditional stuffed peppers.

The combination of seasoned chicken, summer squash, and a rich tomato sauce makes for a flavorful and filling meal.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 yellow squash, diced
• 4 large bell peppers (any color)
• 1 can (14.5 oz) diced tomatoes, drained
• 1/2 cup cooked quinoa or rice
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/4 cup shredded cheese (cheddar or mozzarella)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced summer squash and cook for 4-5 minutes until tender. Season with salt and pepper.
3. Add the shredded chicken, diced tomatoes, cooked quinoa or rice, cumin, and chili powder to the skillet. Stir well to combine and cook for an additional 3-4 minutes, allowing the flavors to meld.
4. Stuff each bell pepper with the chicken and squash mixture, packing it tightly.
5. Place the stuffed peppers in a baking dish and top with shredded cheese.
6. Cover with foil and bake for 25-30 minutes, until the peppers are tender.
7. Remove the foil and bake for an additional 5 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh cilantro before serving.

These stuffed peppers are a delicious and nutritious way to enjoy chicken and summer squash.

The combination of tender chicken, squash, and quinoa or rice inside the bell pepper provides a hearty yet healthy meal, making them perfect for lunch or dinner.

Summer Squash and Chicken Quesadillas

These Summer Squash and Chicken Quesadillas are an easy, flavorful option for a quick meal.

The crispy tortillas are filled with seasoned chicken, sautéed squash, and melted cheese, creating the perfect balance of textures and flavors.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 yellow squash, diced
• 1 small onion, diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 4 large flour tortillas
• 2 cups shredded cheese (cheddar or Monterey Jack)
• Salsa and sour cream, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
2. Add the diced summer squash and cook for another 5-6 minutes until tender. Season with cumin, paprika, salt, and pepper.
3. Add the shredded chicken to the skillet and cook for an additional 2-3 minutes, stirring to combine.
4. Heat a separate skillet or griddle over medium heat. Place one tortilla on the skillet and sprinkle with a handful of cheese. Top with a quarter of the chicken and squash mixture, then add another layer of cheese. Place a second tortilla on top.
5. Cook the quesadilla for 2-3 minutes on each side, until the tortillas are golden brown and the cheese has melted.
6. Repeat with the remaining tortillas and filling.
7. Slice the quesadillas into wedges and serve with salsa and sour cream on the side.

These summer squash and chicken quesadillas are a quick, delicious option for lunch or dinner.

The combination of sautéed squash, tender chicken, and gooey cheese between crispy tortillas makes for a comforting and flavorful meal.

Chicken and Summer Squash Soup

This Chicken and Summer Squash Soup is a comforting, light dish that’s perfect for a warm summer day.

The tender chicken, sweet squash, and fresh herbs combine to create a deliciously flavorful and hearty soup.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 yellow squash, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk (optional, for creaminess)
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté for 3-4 minutes, until softened and fragrant.
2. Add the diced summer squash to the pot and cook for another 5-6 minutes, allowing the squash to soften.
3. Pour in the chicken broth, dried thyme, and basil. Bring the mixture to a simmer and cook for 10-12 minutes, until the squash is tender.
4. Add the shredded chicken to the pot and stir to combine. Season with salt and pepper.
5. If you prefer a creamier soup, add the heavy cream or coconut milk and stir well.
6. Simmer for another 5 minutes, allowing the flavors to meld.
7. Serve the soup hot, garnished with fresh parsley.

This soup is a light yet filling option that brings out the fresh flavors of summer squash and the savory depth of chicken.

The creamy option adds richness, but it’s equally delicious without it. It’s a perfect dish for a healthy and satisfying lunch or dinner.

Baked Chicken with Summer Squash and Pesto

This Baked Chicken with Summer Squash and Pesto is a fresh, flavorful dish that’s perfect for summer.

The pesto adds a vibrant herby flavor that complements the chicken and squash beautifully, while the baking method keeps everything juicy and tender.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 yellow squash, sliced
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
2. Season the chicken breasts with salt and pepper, and drizzle with olive oil. Place them in the prepared baking dish.
3. Arrange the sliced summer squash around the chicken breasts in the dish.
4. Spoon the pesto sauce generously over the chicken breasts and squash, ensuring everything is coated.
5. Cover the baking dish with aluminum foil and bake for 25-30 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C).
6. Remove the foil and sprinkle the grated Parmesan over the chicken and squash, if desired. Return the dish to the oven for an additional 5 minutes to melt the cheese.
7. Serve hot, and enjoy with a side of rice or quinoa.

This baked chicken with summer squash and pesto is an incredibly easy dish that’s full of flavor.

The pesto provides a fresh, herby punch, while the roasted squash brings out its natural sweetness. It’s a light and satisfying dinner that requires minimal effort.

Chicken and Summer Squash Frittata

This Chicken and Summer Squash Frittata is a wonderful, protein-packed meal that’s perfect for breakfast, brunch, or a light dinner.

The combination of eggs, tender chicken, and fresh squash makes it both hearty and healthy.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and diced
• 2 yellow squash, thinly sliced
• 6 large eggs
• 1/4 cup milk (any kind)
• 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch oven-safe skillet or baking dish with olive oil.
2. Heat the olive oil in the skillet over medium heat. Add the sliced yellow squash and sauté for 5-6 minutes, until the squash is tender and slightly browned. Season with salt and pepper.
3. Add the diced chicken to the skillet and cook for another 2-3 minutes to warm through.
4. In a separate bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the squash and chicken in the skillet.
5. Sprinkle the shredded cheese evenly over the top of the egg mixture.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the eggs are set and the top is golden brown.
7. Garnish with fresh basil or parsley before serving.

This frittata is a simple yet satisfying meal that’s both nutritious and versatile. The tender chicken and squash pair beautifully with the eggs, creating a filling dish that’s perfect for any time of day.

It’s a great way to use up leftover chicken or vegetables, and it’s easy to make ahead for a quick meal.