Tuesday, May 7, 2013

Mediterranean Zucchini Tomato and Chicken Skillet


  • 2 teaspoons Salt
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Basil
  • ½ teaspoons Dried Rosemary
  • ½ teaspoons Black Pepper
  • ½ teaspoons Dried Lavender, Crushed (optional If You Can find It; I Found Mine At Whole Foods)
  • 4 whole Boneless, Skinless Chicken Breasts
  • 3 Tablespoons Olive Oil
  • 2 whole Medium Zucchini, Washed
  • ½ cups Chopped Green Onions
  • 1 can Petite Diced Tomatoes And Juice (14.5 Ounce Can)
  • 1 clove Garlic, Minced
  • Preparation Instructions

    Preheat a large skillet over medium heat.
    In a small bowl mix together the salt, oregano, thyme, basil, rosemary, pepper and lavender (if using). Sprinkle the chicken breasts with about 2/3 of the salt mixture. Set the rest of the mixture aside.
    Add 2 tablespoons of the oil to the heated skillet and then add the chicken breasts in an even layer. Cook for about 8 minutes per side until the chicken is cooked all the way through. Remove the chicken breasts to a plate and cover with foil.
    Add the remaining tablespoon of oil to the hot skillet and then add the zucchini, green onions, tomatoes and juice, garlic and the remaining salt mixture. Bring to a simmer and allow to cook together until the sauce is thick and the zucchini is cooked through and soft, about 10 minutes.
    If you’re going paleo with it, serve the vegetable mixture over riced cauliflower or just by itself; if not then it’s really delicious over some cooked quinoa! Top with sliced chicken breast and enjoy!

    And enjoy this music while you cook!

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