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Chicken and Pancetta Saute
with summer squash / tomatoes / fried egg

Active: 30 minTotal: 30 min

This quick and flavorful summer chicken and pancetta saute is packed with produce and finished with a fried egg.
Smarts: This is a great meal to use up any leftover vegetables, so feel free to sub or add whatever you have on hand.

Tags

Ingredients

Servings:
4
Metric
Chicken and Pancetta Saute:
  • Summer squash - 16 oz, chopped (sub zucchini)
  • Leeks - 2, white parts chopped
  • Pancetta - 4 oz, diced (look for pre-diced pancetta near the deli meat)
  • Basil - 8 leaves, chiffonade
  • Tomatoes, medium - 2, chopped
  • Chicken, ground - 1 lbs (sub any ground meat)
  • Coriander, ground - 1/2 tsp
  • Paprika - 1/2 tsp
  • Lemon juice - 2 tsp
  • Oil, cooking - 1 Tbsp
  • Eggs - 4

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Squash / Leeks / Pancetta (if not pre-diced) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Basil / Tomatoes - Prep as directed.

Make

  1. Heat a saute pan or wok over medium heat. Add pancetta and saute until pancetta is crisp and golden, ~5 minutes. Transfer pancetta to a paper towel-lined plate.
  2. Drain off all but 1 Tbsp / 15 mL (for 4 servings; adjust if customizing) of oil (or add a splash of cooking oil if the pan looks dry).
  3. Add leeks and saute until tender, ~2 minutes.
  4. Add chicken with some salt and pepper and saute, breaking it apart, until chicken is nearly cooked through, ~5 minutes.
  5. Add summer squash and saute for 4 to 5 minutes. Add ground coriander, paprika, and tomatoes and saute until spices are fragrant, 1 to 2 minutes more.
  6. Remove pan from heat and stir in lemon juice and pancetta. Set aside, covered to keep warm.
  7. Heat a nonstick pan with oil over medium heat. Crack eggs into pan and fry until cooked to your liking - on one side for sunny-side up or flip to cook on both sides.
  8. Divide chicken between serving plates. Top with basil and a fried egg. Season egg with some salt and pepper. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 30 reviews

Tasty and simple. Seasoned with salt and pepper throughout the preparation.

By: Heather
Posted: Aug 07, 2019
Diet: Gluten-free

Had a bit extra pancetta in the pack I bought so added it all. I do love farro so this had a lot of favorites for me. Egg done sunny side up and the yolk added lots of flavor too.

By: Liz
Posted: Aug 07, 2019
Diet: Original

So easy and satisfying. Came together quickly with the veggies prepared ahead. The farro was a nice change from pasta and rice.

By: Erin
Posted: Aug 07, 2019
Diet: Original

Loved this! This was the type of meal I never would have considered eating before joining CS. Love how much my horizons have expanded.

By: Amanda
Posted: Aug 07, 2019
Diet: Vegetarian

Used hot pancetta - the heat was a welcome addition to the dish. Also used button squash instead of summer squash and salad onions instead of a leek (seasonality/availability substitution). Next time would try for a thicker cut pancetta than what we got (or bacon). And an actual leek.

By: Karen
Posted: Aug 07, 2019
Diet: Original

Used turkey instead of chicken. Took about 35 minutes for me with no prep. This is something that you could double and reheat, minus the egg. Next time I might use diced red pepper instead of tomato just personal preference. Would also be good for breakfast.

By: Gabrielle
Posted: Aug 07, 2019
Diet: Paleo