Chicken & Summer Veggies over Rice

I made this Monday night for dinner and it was yummy! And good for you too! There are a ton of different ways to make this. The warmer (and drier!) it gets, you could grill all of this, excluding the rice of course.

Chicken

I seasoned the chicken with salt, pepper, garlic powder & Italian seasoning and I cooked it on medium low in 2T of EVOO (If you're using a non-stick sklliet then you can leave that out) until it was no longer pink inside.

*Tip* If you're having to cook more than one batch of chicken at a time, put the cooked pieces on a plate and cover it with foil. It will keep it warm, but it will also keep all the juices in!

Veggies

1 Zucchini
1 Yellow Squash
1 Red Bell Pepper
1/2 Red Onion

I marinated the veggies in same thing I used on the chicken:

2-3T EVOO (depending on how big your veggies are)

1 tablespoon minced garlc or garlic powder would work too

Italian Seasoning

Salt & Pepper

Cut the zucchini and squash into coins and then cut those in half, so you have half moon shapes.

Cut up bell pepper & onion to sort of match the shape of the zucchini & squash so that they'll all cook at the same time.

Toss all these in a bowl with the marinade. I let them sit in a bowl while I was letting the chicken defrost and preparing the rice. It doesn't have to sit long.

Then just toss them into a non-stick skillet and cook until the veggies are tender. Yummmm.

*Tip* Feel free to use any seasonings for this. Creole seasoning, Montreal Seasonings, whatever!

Rice

I know rice is not rocket science so this is more of a tip. I cook my rice in chicken broth instead of water. It gives it just a little bit more flavor.

Enjoy girls!