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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

Solid. Came together easily with veggies prepped. Although still look some time to saute. Kids liked it well enough.

By: Markell
Posted: Aug 06, 2019
Diet: Vegetarian

I didn't think the egg added anything. I'd have preferred some onion and maybe some cheese. Needed LOTS more pancetta. Might be good with bacon.

By: Ruth
Posted: Aug 06, 2019
Diet: Gluten-free

Super tasty and easy! I think I’d add more pancetta next time. I ate it for breakfast the next day.

By: Bethany
Posted: Aug 06, 2019
Diet: Original

We liked it a lot!! We also added some pine nuts at the end.

By: Chris
Posted: Aug 05, 2019
Diet: Vegetarian

Delicious!! Can’t wait to make again!

By: Karen
Posted: Aug 05, 2019
Diet: Original

Yummy! I left out the squash and tomatoes and added an onion, and cooked my egg in the rendered fat from the pancetta according to Smitten Kitchen's "the crispy egg" method. Would repeat- low effort and tasty.

By: Kate
Posted: Aug 04, 2019
Diet: Paleo