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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.


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, fresh - 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


  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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  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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