Mediterranean Zucchini, Tomato and Chicken Skillet

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

Ingredients

  • MEDITERRANEAN ZUCCHINI, TOMATO AND CHICKEN SKILLET
  • 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)
Read the whole recipe on Heather's Dish