Fresh grated Parmesan cheeseif desired, for garnish
Lemon slicesfor serving
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken and season with 1 teaspoon each salt, pepper and oregano. Cook, stirring often, until cooked through and no longer pink. Transfer to a plate, cover loosely with foil and set aside.
Add more olive oil to the skillet if necessary, then add carrots to the skillet. Saute, stirring often, until mostly fork-tender but still firm; 2-3 minutes.
Add zucchini and squash to the pan and saute for 1-2 minutes or until mostly tender.
Stir in spinach and season everything with salt and pepper. Saute for one minutes or until spinach has just begun to soften.
Push the veggies to one side and add minced garlic, lemon zest and 1 teaspoon of oregano. Sauté for about 30-60 seconds, then stir into the vegetables. Remove from heat.
Stir in hot cooked pasta and chicken and squeeze fresh lemon juice (from the half lemon) over the mixture.
Divide into serving dishes and serve immediately, garnished with fresh minced parsley if desired.
For meal prepping, divide into containers and cool for about 15-20 minutes before sealing. Enjoy warmed or cold.Use any vegetables you like, just be sure to cook in stages, depending on how long each vegetable takes to cook.