Prepare Chicken by trimming fat and patting dry. Tenderize by pounding each to an even thickness using a meat mallet or similar utensil. Coat both sides with Olive Oil and season with Salt, Pepper, Garlic Powder, Onion Powder, and Italian Seasoning. Add to a large plastic bag and add Lemon juice and Lemon Zest and place in the refrigerator to marinate. If possible, do this marinate a few hours or the night before!

Heat a large pot of water on the stove for Pasta. Once it comes to a boil, add the pasta and cook according to the package directions.

Wash Zucchini and Yellow Squash. Chop into thin coins and set aside. Peel and dice Garlic.

Heat a large skillet on the stovetop over medium-high heat. Once hot, add the marinated Chicken Breast. Cook for 5-7 minutes on each side, flipping once, until the internal temperature reaches 165 degrees Fahrenheit. Remove from the pan and let rest while you continue.

In the same pan, reduce heat to medium and add another Olive Oil. Add the chopped Zucchini and Yellow Squash and cook for 8-10 minutes. The veggies should develop some coloring and char. Add the diced Garlic and cook for 1 more minute, then remove from the heat.

In a large pot, add the cooked pasta and the cooked vegetables. Add Butter and Parmesan Cheese and stir to combine. Chop the cooked Chicken into thin slices and add to the pot. 

Split into 8 equal quantities and top with Parsley. Food will keep in the refrigerator for 5-7 days.