In the summer months I love squash and zucchini baked with cherry tomatoes and olive oil.
I have been so hungry for a meal combining these summer ingredients and I have sat patiently waiting for our late start summer garden to give a sign of some vegetables.
No such luck. Yet.
Saturday the kids and I made a trip to the local farmers market and grabbed some delicious produce. On Sunday I made this wonderful chicken dish. So good!
Ingredients:
- 4-5 chicken breasts, diced
- 2T olive oil
- 2 cloves garlic, minced
- 3 summer squash
- 6-8 cherry tomatoes
- 1 bell pepper, any color
- half a purple onion
- 2 (8oz) cans of tomato sauce
- salt and pepper, to taste
- 2 cups rice, steamed
In a large cooking pot over a medium heat, add olive oil, garlic and onion.
Add the diced chicken.
Stir occasionally allowing the chicken to cook all the way through- about 7 to 10 minutes.
While the chicken is cooking, cut your squash and zucchini into half-moon pieces.
Dice the bell pepper.
Cut the cherry tomatoes into quarters.
Look at all of those veggies!
Add all of the veggies to the pot of cooked chicken.
Pour in the tomato sauce.
Add salt and pepper to taste.
Bring the sauce to a boil and then turn the heat to a medium low letting it simmer to reduce a bit.
I let mine simmer about 10 minutes.
Serve the chicken and veggies, with a scoop of sauce, over a bed of steamed rice.
We had thirds!
- 4-5 chicken breasts, diced
- 2T olive oil
- 2 cloves garlic, minced
- 3 summer squash
- 6-8 cherry tomatoes
- 1 bell pepper, any color
- half a purple onion
- 2 (8oz) cans of tomato sauce
- salt and pepper, to taste
- 2 cups rice, steamed
- In a large cooking pot over a medium heat, add olive oil, garlic and onion.
- Add the diced chicken.
- Stir occasionally allowing the chicken to cook all the way through- about 7 to 10 minutes.
- While the chicken is cooking, cut your squash and zucchini into half-moon pieces.
- Dice the bell pepper.
- Cut the cherry tomatoes into quarters.
- Add all of the veggies to the pot of cooked chicken.
- Pour in the tomato sauce.
- Add salt and pepper to taste.
- Bring the sauce to a boil and then turn the heat to a medium low letting it simmer to reduce a bit. I let mine simmer about 10 minutes.
- Serve the chicken and veggies, with a scoop of sauce, over a bed of steamed rice.
Wonderful recipe. Thanks a lot for sharing.
Thank you, Monica!
Yum! This is definitely going on the menu! Trying to use up all of our squash we pick out of the garden every day. Thanks!
Annie~SavorThisMoment recently posted..Turning my China Hutch into a Scrap Space
Annie- so glad this is a recipe you can use!
We loved it. The tomatoes, chicken and summer squash go together perfectly!
Thanks for stopping by!
What a delicious-looking, yet very healthy recipe! Love all of the vegetables!
Amber @ The Cook’s Sister recently posted..Rabbit Braised in White Wine
That reminds me of ratatouille, so yummy and a perfect way to use summertime veggies. We also like it with crusty french bread.
Printabelle recently posted..Wonderful Wednesday Link Party #14
This looks delicious! We would love to invite you to join us on Saturday Show & Tell on Cheerios and Lattes! I know my readers would love your awesome ideas! Have a great weekend!
Mackenzie 🙂
http://www.cheeriosandlattes.com/saturday-show-tell-23/
Look so delicious!! Thanks for share.
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
Come Back Soon!
Miz Helen
Miz Helen recently posted..Full Plate Thursday 8-16-12
This is great! I mixed it up and did 1 can tomato sauce and 1 can coconut milk- to lessen the acidity. I added the zucchini last minute so it wasn’t too mushy. Super tasty! Thanks for sharing!
Made your chicken and summer squash recipe last night. Came out great. Next time I’m thinking of adding chick peas and nutmeg and cinniman to give it a Moroccan taste.