The later we get into August, the more I see the fall season starting to tease me from behind the sunshine. I love all of the flavors of fall, but seeing summer fade so quickly has left me struggling to capture all of the flavors of the season all over again. This chicken and summer vegetable skillet is one of those dishes that does just that.
I can’t remember a time when I didn’t like summer squash. I love it in almost any form – even just cooked in a skillet and served with butter and salt. But, when you pair it with fresh chicken breast, zucchini, tomato and herbs, you just can’t go wrong. Sometimes, I even add fresh sliced carrots to the dish if I want to add more color and extra veggies. The light sweet flavor of the carrots goes well, so don’t hesitate to throw them in if you’ve got ‘em. Either way, you’ll get a dish that is so light, fresh and packed with flavor that it’s amazing.
If you’re looking for something that you can serve tonight that won’t leave everybody feeling weighed down and doesn’t require hours of preparation, this is a great dish to make. It takes less than an hour from start to finish, even with cutting up the vegetables and chicken.
- 2 tablespoons olive oil
- 1 pound sliced chicken breast
- 1 shallot, diced
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 15-oz can fire roasted tomatoes, drained
- ½ teaspoon salt
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons grated parmesan
- Heat olive oil in a pan.
- Season sliced chicken breasts with a dash of salt and pepper.
- Cook chicken until almost done, about ten minutes, then add the shallot to the pan.
- Keep cooking until the shallots start to cook through.
- Add the squash, zucchini, canned tomatoes, sliced cherry tomatoes, salt, herbs, garlic powder and pepper.
- Stir well and cook for about 10 minutes so that everything can come together and the squash starts to soften.
- Sprinkle with parmesan cheese before serving.