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I love a beautiful spring day that feels like summer is just around the corner. This recipe was inspired by the beautiful weather and delicious fresh ingredients I found at the store this week. It’s a little pre-season, but I find it’s best to be ahead of the curve. You can make this dish all year round, so you can enjoy the flavors of summer any time!

Ingredients

8 oz boneless, skinless chicken breast (all natural, hormone-free and antibiotic-free is ideal)
1 medium zucchini
1 medium yellow squash
1 medium green pepper
2 oz cherry tomatoes (I love Nature Sweet Cherubs, they seem to always be ripe and delicious!)
1/2 small red onion
2 tbsp Olive Oil
1/2 tsp Chef Paul Prudhomme’s Vegetable Magic
Fresh ground black pepper
Salt
Crushed red pepper flakes
10 fresh basil leaves
2 oz feta cheese (approx. 1/2 cup)

Instructions

Note: When buying chicken, keep serving sizes in mind. One serving of chicken is 4 ounces (measured raw, which is approximately 3 ounces cooked). I bought this pack because it was almost exactly 1.5 pounds, and had 3 pieces so each piece is 8 ounces. You need 8 ounces of chicken for 2 servings, so this is one of these chicken breasts. When buying multiple pieces, you can cook some and refrigerate/freeze some for another day, or cook them all and repurpose into other meals. I don’t like to be wasteful, so I only cook what I will eat within a day or two. Sizes vary so always check the packaging. You can of course adjust and have more or less if you like, just note that the nutrition facts on the bottom are for the quantities indicated.

6 servings of all-natural, hormone-free and antibiotic-free chicken for less than $5, can't beat it!
Check your serving sizes to make sure you are eating the right amount.

I marinated this chicken overnight in Jardine’s fajita marinade; you can use whatever marinade you like or season with salt, pepper, or other spices. Grill the chicken on medium-high heat until cooked through, approximately 6 minutes on each side. If you don’t have a grill, you can cook in a grill pan or regular pan with some cooking spray, or bake in the oven; chicken is very versatile.

Cut up veggies into bite size pieces. Toss with olive oil, Vegetable magic, pepper, and salt. In a large pan, cook veggies on high heat. They will produce a lot of liquid as the water cooks out, so it can take 10-20 minutes depending on your stove. I like to get them to the point where they brown up a little.

Cut up veggies, add a little olive oil and seasoning, and cook on high heat
Cut up veggies, add a little olive oil and seasoning, and cook on high heat

When veggies are cooked through and no extra liquid remains, remove from heat. Cut chicken breast in half and put on two plates. Divide veggies in half. Sprinkle half of the fresh basil leaves, some crushed red pepper flakes, and 1 oz fat-free feta on each dish. Enjoy!!

Dinner for tonight, lunch for tomorrow. Prepping ahead of time helps me to save money and avoid unhealthy lunch choices at work.
Serves two; or you’ve got dinner for tonight and lunch for tomorrow.

Nutrition Facts: 423 calories, 8g net carbs, 21 g fat, 33 g protein, 5 g fiber.

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