• 16 ounces mini farfalle pasta (454g), or your favorite bite-size pasta
• 2-3 boneless skinless chicken breasts
• Salt and freshly ground black pepper
• 1 teaspoon lemon zest
• 1 teaspoon garlic powder, divided
• 1 teaspoon Italian seasoning, divided
• 1/2 teaspoon onion powder
• 3 Tablespoons olive oil, divided
• 1 zucchini chopped
• 1 yellow squash chopped
• 3 cloves garlic, minced
• 4 Tablespoons butter (57g)
• 1/4 cup fresh lemon juice (60g)
• 1 cup freshly grated parmesan cheese (95g)
• 1/4 cup fresh chopped parsley (15g), chopped

Cook pasta according to package instructions.

Season chicken on both sides, with salt and pepper, lemon zest, and 1/2 teaspoon EACH of garlic powder, Italian seasoning, and onion powder. Add olive oil to a large skillet over medium-high heat. Once hot, add seasoned chicken and cook for 3-5 minutes on each side, flipping once, until cooked through. Remove chicken to a plate and tent with foil to keep warm while it rests.

Cook Veggies: Add another tablespoon of oil to the skillet. Once hot, add the chopped zucchini and yellow squash. Season with salt and pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning. Cook on medium-high heat for 2 minutes. Add minced garlic and cook for 30 seconds.