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Whole30 Lemon Chicken and Squash Skillet (Paleo, Low Carb)

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 1.5 pound boneless chicken breasts, diced into 12” cubes
  • 2 small, or 1 large zucchini, thinly sliced (about 2 cups)
  • 2 small, or 1 large summer squash, thinly sliced (about 2 cups)
  • 1/4 cup chopped parsley
  • 2 tablespoons Italian seasoning
  • 2 tablespoons avocado oil
  • 2 tablespoons ghee
  • 1 tablespoon minced garlic
  • 1/2 tablespoon dried basil
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Juice of 1/2 lemon


  1. Heat ghee and 1 tablespoon oil in a large skillet over medium heat
  2. Add diced chicken, minced garlic, Italian seasoning, onion powder, salt and pepper to the pan
  3. Stir well to season chicken, squeeze 1/2 of the halved lemon into the skillet, stir again to combine
  4. Cook diced chicken about 4 minutes on each side until almost cooked thoroughly (a little opaque still is okay)
  5. Add in zucchini, summer squash, dried basil, fresh parsley, and 1 tablespoon of oil. Stir to combine
  6. Squeeze the last 1/2 of the halved lemon into the skillet
  7. Cook about 5-7 minutes until squash has softened to desired taste
  8. Garnish with additional lemon slices or parsley and enjoy!


*Slice zucchini and summer squash rounds in half if squash is wider