Chicken with Zucchini & Tomatoes

This is my favorite end of summer transition meal. I actually had it tonight!

Now we can get zucchini year round, but it just feels right in September.

You can also make it without the chicken and serve as a side dish.

2 medium chicken breasts

1 medium zucchini

1 medium onion

1 clove garlic

1 15oz. can petite diced tomatoes

1 cup rice

Coat a large frying pan with olive oil.

Add chicken and cook until just done.

Meanwhile, prepare rice according to package directions.

Slice zucchini and onions into 1/4 inch slices, then quarter. Mince garlic.

Remove chicken from pan and place on a plate to cut up, or a shallow bowl to shred.

Put enough soy sauce (or Worchestershire) in the bottom of the same pan to coat the bottom. Stir in zucchini, onions, and garlic until coated. Cook until the zucchini and onions are softened. Do not overcook.

While that is cooking, shred chicken or cut into bite size pieces. Put chicken back into the pan and heat through.

Add tomatoes with the juice. Heat thoroughly.

To Serve: Place bed of rice on plate. Top with chicken and vegetables.

Serves 4You can add fresh ground black pepper if you like a little more kick.

I personally prefer Worchestershire over soy sauce. Go with what you like.

Note – if you want to use fresh tomatoes, keep as much of the juice as possible. You may need to add more liquid in the form of tomato juice.

If you feel like you need a little something more with it, warm rolls, French bread, or garlic bread go good with it.