Sauteed Squash Medallions with Chicken

When I was growing up, my mom made this delicious side dish where she sauteed yellow squash medallions with strips of onions and bell peppers. She always sprinkled a few beef bouillon granules over the top and let it cook down until the veggies were done. YUM!! I have continued to make this delicious dish since I left home, and we love it. I don’t use the bouillon anymore, since we’ve cut processed foods from our diet, but I’ve found that butter and salt is all it needs!

One day, I was trying to figure out what to have for dinner as a main dish, and the thought occurred to me, why not throw some chicken in with the squash and make that side dish into a meal? And thus, this recipe was born! We’ve been doing it this way ever since, because it’s easy (who doesn’t love a one-pan meal?), delicious, and so healthy! And did I mention, delicious? Really. SO GOOD.

A couple of weeks ago, I didn’t have any chicken thawed, so I cut up some sausage and used that instead of the chicken. Oh my goodness! It was greatness! The sausage gave it a whole new depth of flavor. So last night, I decided to try both the chicken and sausage together, and it was a hit! I won’t make it with both of those every time, but it was seriously good and we can’t wait to have the leftovers again today!

Here’s the recipe so you can try it for yourself. Seriously–you MUST.

Sauteed Squash Medallions with Chicken

Sauteed Squash Medallions with Chicken


  • 4-5 medium to large sized yellow summer squash, cut into medallions (you can adjust this, depending on your family size, or how much you want to make
  • 1 medium onion, sliced into fairly thin strips
  • 1 large bell pepper, sliced into strips (I like red, yellow, or orange peppers with this dish)
  • chicken breasts or tenders, cut into bite sized pieces AND/OR
  • Sausage, cut into bite sized pieces
  • Butter (about 1/3 of a stick--more if needed) or other healthy oil
  • Salt, to taste


  1. Heat a large skillet on medium heat, and add butter or oil.
  2. Add the rest of your ingredients. You can saute the onion and peppers a little first,, before adding the other ingredients, but I usually just throw it all in the skillet and let it go.
  3. Salt everything, to taste, stirring a bit to get the salt mixed through.
  4. Cover, and cook until the chicken is cooked through and the veggies are done to your liking. You'll need to stir occasionally, and add more butter or oil, if needed.
  5. Serve hot, and enjoy!


Posted by Susan @

This is such a healthy meal that we can even have it on our Candida Diet! Last night we cooked some green beans to eat with it, but you could also pair it with a green salad or broccoli, or any other green veggie of your choosing.

I hope you’ll give this recipe a whirl and let me know how it turns out for you!




I'd love to hear what you have to say!

About Susan Cunningham

Susan lives in Texas with her husband and son. She loves sharing about her faith in Jesus, writing, homeschooling her boy, natural living, eating real food, pursuing health and wellness, and teaching others about essential oils. She blogs about real life at

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