Chicken and Summer Vegetables – Recipe

I love the Farmer’s Markets!!  YAHOO!!  They always seem to have a lot of vegetables that you can use to make all kinds of good and healthy meals with.  Here is the latest meal that I cooked with a lot of fresh vegetables, two chicken breast, and some polenta.

 

Chicken and Summer Vegetables over Polenta

 

2 tsp olive oil, divided

2 boneless, skinless chicken breast cut into 1/2 inch chunks

Sea salt and fresh cracked black pepper, to taste

1 zucchini sliced into ¼ inch slices

1 squash sliced into ¼ inch slices

1 red bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

2 cloves of garlic, minced

2 tomatoes, sliced into ½ inch chunks

½ cup of low sodium chicken broth

1 tbsp chopped fresh oregano (or 1 tsp dried)

¼ cup of thinly sliced fresh basil

 

2 cups of low sodium chicken broth

1 cup of polenta

Sea salt and fresh cracked black pepper to taste

 

Heat 1 tsp of the olive oil in a Dutch oven over medium heat.  Season the chicken with the salt and pepper and add to the cooking vessel. Cook, turning the chicken once until no pink remains which takes about 5 to 7 minutes.  Remove from Dutch oven and set aside.

 

Add the other tsp of olive oil, then add the zucchini, squash, red and orange bell peppers, and minced garlic.  Season with salt and pepper.  Cook until the vegetables are tender (about 5 minutes over medium-high heat).

 

Put chicken back into the Dutch oven.  Add the tomatoes, ½ cup of chicken broth, and the oregano.  Continue to cook over medium heat until the vegetables are cook.

 

In a separate pan, bring two cups of the chicken broth to a boil over high heat.  Add the polenta to the pan, reduce the heat, and stir until all of the liquid is absorbed (about 5 minutes or so).  Season with salt and pepper to taste.

 

To serve, put about 2/3’s of a cup of the polenta on a plate, and then place about a cup of the chicken and summer vegetable mixture over the polenta.

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~ by Greg Vick on October 27, 2010.

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