Baked Summer Chicken
So this post comes in response to something my sister said to me on the phone last week (hi sis!). “I’m bored with my food.” What?!?! We can’t have that!
She is studying abroad right now so between classes and exploring a new country (keep the snapchat stories coming!), she doesn’t have the luxury of lots of time in the kitchen. Which begs the question – what is an easy way to make affordable food (example – chicken) without being bored (example – chicken and pasta every night)?
So – since it’s summer, I decided to showcase our affordable friend, the chicken, with some in season produce for an easy and affordable dinner. Enjoy! And don’t worry, we will back in the fall for some butternut squash and other autumn goodies.
Ingredients (makes 4 servings):
- 1 pound of boneless, skinless chicken breast
- 1 yellow squash
- 4 small zucchini or 2 larger zucchini
- 4 tomatoes
- 1 red onion
- olive oil
- 3 cloves of garlic, minced
- 1/2 tbsp. salt plus more to taste
- 1 tbsp. italian seasoning
- 1/2 tbsp. basil
- black pepper to taste
- sprinkle of rosemary
- Serving suggestion: rice
- Preheat oven to 375 degrees
- Chop zucchini, squash, tomatoes, red onion and place in baking dish.
- Top with chopped garlic
- If you have a meat pounder (or don’t mind using your hands!), flatten your chicken breasts to assist with even cooking.
- Season chicken with half of seasonings. Add the other half to your chopped vegetables and any excess seasoning that comes off the chicken when you lightly brush it down. Drizzle your baking dish with olive and toss THOROUGHLY to coat. Note the importance of thoroughly. Bury your chicken in the vegetables.
- Cover and bake 30 minutes.Remove dish and pull chicken out from the vegetables (carefully!) and place on top. Bake for another 15 minutes or until chicken is cooked to your preference.
Serve and enjoy! This will pair really nicely with rice but will also work plain pasta drizzled in olive oil. Tell me how you enjoyed it in the comments below!