Chicken with Summer Vegetables
Quick and easy one pot dinner
Spring is such a wonderful time. The sun is out, the air is warm, and the gardens are starting to produce. This recipe is a great way to use the fresh veggies that you may have growing in your backyard. It is also handy if you don't have a garden since most of the ingredients are probably already in your refrigerator. The preparation time is minimal and it cooks in one pot, making it a cinch to make on a busy weeknight.
- 5 small yellow squash, cut into thick half-moons
- 1 leek, cut into half-moons and thoroughly washed
- 4 tomatoes, cut into rough chunks
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- salt and pepper to taste
- 1/2 to 1 teaspoon extra virgin olive oil
- 2 boneless, skinless chicken breasts
Step by step guideClick thumbnail to view full-size
- Preheat oven to 450 degrees. Cut the yellow squash into thick half-moon pieces and place into a Dutch oven or similar dish. Add the leeks (NOTE: Please see the directions for properly cleaning leeks). Season the veggies with salt, pepper, oregano, basil, and a drizzle of olive oil.
- Trim the chicken breasts of any excess fat and season with salt and pepper. Place the chicken on top of the veggies
- Top with the tomatoes which have been cut into rough chunks. Season with a touch of salt, pepper, oregano, and basil. No need to measure--just do a few sprinkles.
- Cover and bake at 450 degrees for 35 or 40 minutes. You will know it is done when the wonderful aroma begins to fill the house.
Leeks have a wonderful mild onion flavorClick thumbnail to view full-size
How to properly clean leeks
Leeks are grown in sandy soil. The sand and grit can become trapped in the layers of the leek so they must be thoroughly clean. Start by trimming off the root end and the tough green top. You should then cut the leek in half lengthwise. Cut each half into little half-moons. Place the sliced leeks into a colander and rinse under cool water, You can dry them on a clean dish towel.
Make sure you wipe down your cutting board and counter before you use them for anything else since they are liable to be gritty.
Potassium, Fiber, Vitamin C
Vitamin A, Vitamiin C
Important reminder when cooking poultry
Chicken should never be thawed on the counter at room temperature. The best way to thaw chicken is on the bottom shelf of your refrigerator. If you are in a hurry, you can thaw the chicken in cold water in its original wrap or in a water-tight plastic bag.
Chicken should be cooked to an internal temperature of 165 degrees. The juices should run clear and the meat should never be pink.
Finally, make sure anything that has been in contact with the raw chicken is cleaned thoroughly with warm soapy water before being used again.
© 2015 Vicki Holder