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

Active: 30 min Total: 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.

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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!

Nutrition Facts

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

Ratings

Original (31)
Gluten-free (5)
Paleo (7)
Vegetarian (11)

31 reviews

In the GF version it doesn’t tell you when to put the corn into the mix. Delicious even with bacon instead of pancetta and no leeks. I’m not shy with salt and pepper. It had a nice fresh flavor with the basil.

By: Erin
Posted: Aug 24, 2020
Diet: Gluten-free
0 Helpful

This was pretty bland and lacking for us. For leftovers, I ended up adding cheese, sour cream, and hot sauce, which made it quite good but also a completely different dish.

By: Jenn
Posted: Aug 24, 2019
Diet: Vegetarian
0 Helpful

Pretty easy and quite tasty. It was a big hit with the whole family - in part because we’re big fans of fried eggs at dinner.

By: Jessica
Posted: Aug 21, 2019
Diet: Original
0 Helpful

Easy and pretty tasty. Used more pancetta and spices than called for.

By: Christine
Posted: Aug 21, 2019
Diet: Gluten-free
0 Helpful

I thought it lacked flavor.

By: Jordan
Posted: Aug 17, 2019
Diet: Vegetarian
0 Helpful

WAS AWESOME!

By: Megan
Posted: Aug 15, 2019
Diet: Original
0 Helpful