CHICKEN WITH SAUTEED VEGGIES - Simple + Delicious

Another weekend, another delicious recipe to help you #LiveHeartHealthy. This one pan dish is fun, colorful and full of delicious vegetables. 

INGREDIENTS

FLOUR - 1/2 CUP

GREEN ZUCCHINI - 2, quartered and chopped

YELLOW SUMMER SQUASH - 2, quartered and chopped

HERBES DES PROVENCES - 1/2 Teaspoon

OLIVE OIL - 7 Tablespoons

CHERRY TOMATOES - 12 Ounces, halved

FRESH MINT - 1/2 Cup

GARLIC - 4 Cloves, minced

RED ONION - 1/2, chopped

PEPPER

PREP THE VEGGIES

1. Along the length of vegetable  cut the Zucchini and Summer Squash in half and then quarters. Chop the Zucchini and Summer Squash into 1 inch pieces. Place in bowl. Chop 1/2 a Red Onion and place in bowl.

2. Take 12 ounces of Cherry Tomatoes and cut in half and set aside. Mince 4 cloves of Garlic and set aside. Tear 1/2 Cup of Mint leaves and set aside.

PREP THE CHICKEN

1. Take thinly sliced chicken breast - around 8 pieces - wash and pat to dry. Sprinkle and cover with Herbes Des Provences and Pepper to taste. 

2. Cover a baking pan or shallow dish with flour and place spiced chicken in the pan. Flip over to make sure both sides of the chicken are covered. 

LET'S COOK

1. Place 2-3 Tablespoons of Olive Oil in a 12 inch skillet. Heat Olive Oil till it is just starting to smoke. Place floured chicken in heated oil pan. Cook pieces of chicken for around 7-10 minutes per side depending on thickness of chicken breast. Can use a meat thermometer to make sure chicken is well cooked. Aim for 165 Fahrenheit or 75 Celsius. Remove chicken from pan and let rest while we cook the veggies.

2. Using the same pan, add 2 tablespoons of Olive Oil and heat till simmering lightly. Mix oil with flavoring in pan from cooked chicken - do not clean pan in between cooking the vegetables and chicken. Add chopped zucchini, squash and red onion to the pan. Stir and mix to cook evenly, about 5 minutes. Can add additional Herbes Des Provences or Pepper as needed. 

3. Clear a central part of the pan and add garlic, allowing to brown slightly. Stir and mix to spread evenly through dish. Add halved cherry tomatoes and capers to the pan. Stir and mix to cook vegetables. Cook for about 3-5 minutes or desired tenderness of zucchini and squash. 

4. Place cooked chicken back in pan. Shred mint leaves and place in pan. 

BON APPETIT - and CHECK OUT THE FULL VIDEO BELOW TO SEE OUR FULL PREP