Oh yeah! It is that time of year again. One of our favorite seasonal foods is chicken with zucchini and tomatoes. Everything is fresh right now, and it is sooooo good!
Here’s the easy recipe –
Chicken with Zucchini and Tomatoes
1 clove garlic, minced
½ to ¾ lbs. chicken tenders, or chicken breast cut into slices
1 medium zucchini
1 large tomato diced, keeping the juice (you can use a small can diced tomatoes)
2-3 Tablespoons Worcestershire sauce
1 cup rice
Heat coconut oil, butter, or olive oil in a pan. Saute garlic about 1 minute.
Add chicken tenders and cook about 5 minutes.
Slice zucchini into 1/4 inch slices, then quarter.
Prepare rice according to package directions.
Put Worcestershire sauce in the bottom of a medium sauté pan to coat the bottom. Stir in zucchini until covered and heated through. Do not overcook.
Add tomatoes with the juice. Heat thoroughly.
To Serve: Place bed of rice on plate. Top with chicken tenders.
Top with zucchini and tomato mixture.
Realistically serves 2
You can add onions and/or mushrooms.
You can serve on pasta or orzo instead of rice.
Pairs well with French or Italian bread with olive oil, crushed garlic, and grated Parmesan for dipping – and may-be some white wine.
More Kick Version
Cook the chicken breast in a bit of coconut oil or butter.
Get your rice cooking according to package directions.
Slice a medium onion. In a separate pan, grill the onion in a bit of butter.
Once the onions have started to caramelize, add Worcestershire sauce and heat through.
Add zucchini and cook just until zucchini starts to soften – 2-3 minutes.
Add tomatoes and minced garlic. Cook only until tomatoes are warmed through.
Slice chicken breast.
Portion rice and chicken breast between 2 plates.
Top with vegetables.
Adding the garlic at the last minute gives it a much stronger flavor, and it’s healthier for you too.
picture credit – http://www.ambitiouskitchen.com/2013/02/homemade-arrabbiata-sauce-with-zucchini-the-only-tomato-sauce-youll-ever-need/