Instructions

• Prepare all ingredients: dice the chicken into bite-sized pieces, cut the broccoli into bite-sized pieces, dice the zucchini into 1/4-inch pieces, and have the spinach ready.
• Heat a large skillet over medium-high heat. Add 3 tablespoons olive oil and swirl to coat the pan.
• Add the diced chicken to the hot oil and cook, stirring or flipping intermittently, until the pieces are lightly browned and mostly cooked through, about 3 to 5 minutes. (They will finish cooking in the skillet with the vegetables.)
• Sprinkle half of the .74-ounce ranch seasoning packet evenly over the chicken. Stir to coat.
• Add about 2 cups broccoli and 1 cup zucchini to the skillet. Sprinkle the remaining ranch seasoning evenly over the vegetables and chicken.
• Drizzle 2 tablespoons lemon juice over everything and stir to combine so the chicken and vegetables are evenly coated.
• Cover the skillet, reduce the heat to medium, and let the vegetables steam until crisp-tender, about 3 minutes.
• Uncover, add about 2 cups fresh spinach, and cook uncovered, stirring occasionally, until the spinach is wilted and the chicken is fully cooked (165°F internal temperature) — about 1 minute.
• Serve immediately. Store leftovers airtight in the refrigerator for up to 4 days; reheat gently before serving if desired.