Mediterranean Zucchini, Tomato and Chicken Skillet

One thing that I have to admit I’m pretty excited about is the fact that living further south means that summer comes a LOT more quickly than when we lived in Colorado.  Now granted I may be changing my tune when September rolls around and the temps are still in the 90’s, but right now I’m soaking up every minute.

 

If you follow me on Instagram you’ve probably noticed that this past week we bought Wes his first baby pool – $10 at Walmart makes for one happy mom and one happy baby!  The first half of the week I’d get Wes up from his afternoon nap (if he took one), slide on some baby swim diapers and a yellow bandana.  A few dollops of sunscreen later and we were out in the pool, throwing toys and splashing and generally having a good time.  If this is summer, I’ll take it!

 

OH!  Another thing:  I planted a little garden!  I’m going to share more of that later this week, but we have jalapenos, thyme, cilantro, basil, mint, tomatoes and zucchini.  Even better?  IT’S ACTUALLY GROWING.  My fear of hailstorms and crippling frost is now gone, and I really could not be more ecstatic about potentially growing a lot of our own food.  I’ll be honest, this is a me I never thought I’d see – but if we get to eat more zucchini cooked like this, well, I think the new me is probably a good thing 😉

 

I love this skillet dish because it’s literally all done in one pan.  It doesn’t require a ton of heat, which means it’s good for summer meals.  It uses produce that are easily accessible during the next few months, and it tastes like heeeeeaven!  Another nice addition might be some sauteed corn in the mix, or maybe even some roasted cauliflower!

MEDITERRANEAN ZUCCHINI, TOMATO AND CHICKEN SKILLET

Serves 4

• 4 boneless skinless chicken breasts
• 2 medium zucchini, washed
• 1 (14.5-oz) can petite diced tomatoes
• 1 clove garlic, minced
• 3 Tbsp olive oil
• 1/2 cup chopped green onions
• 2 tsp salt
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp dried rosemary
• 1/2 tsp black pepper
• 1/2 tsp dried lavender, crushed (optional if you can find it; I found mine at Whole Foods)

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. 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 over riced cauliflower or just by itself; if not then it’s really delicious over some cooked quinoa!

 

Enjoy!