Summer Veggie Skillet

Aromatic dill brings a summery brightness to a one-skillet meal combining summer squash, red potatoes, green beans, and rotisserie chicken. This recipe is great no matter what veggies you throw in the mix!


2 cups

Rotisserie chicken, from the deli, diced or shredded

1 lb.

Fresh green beans, stem ends removed

2 Tbsp.

Olive oil, divided


Yellow onion, thinly sliced


Red potatoes, scrubbed and sliced very thinly

1/2 tsp.



Yellow summer squash, thinly slicked lengthwise

1/4 cup

Bacon, crispy and crumbled

1 tsp.

Dill weed


  1. Steam green beans in about 1 in. of water, covered, until just tender, about 2 1/2 minutes. Drain and set aside.

  2. Heat 1 Tbsp. oil on medium heat in a large skillet. Separate layers of onion rings and cook in the oil until onions have caramelized (turned golden brown). Remove onions to a separate bowl.

  3. Add remaining oil to skillet and spread potatoes over the surface in thin overlapping layers; sprinkle with salt.

  4. Cover skillet and cook potatoes on medium until they begin to soften, 7 - 8 minutes, turning frequently so they don’t burn.

  5. Layer squash over potatoes. Cover skillet and raise heat to medium-high. Cook vegetables, turning occasionally, about 5 minutes, just until squash begins to soften.

  6. Add green beans, chicken, onion and bacon to the skillet vegetables. Toss to combine. Cover and cook 2 minutes.

  7. Test vegetables for doneness. Remove skillet from heat and sprinkle dill weed over vegetables. Toss.