Chicken and Zucchini with Dill
Buttery Garlic Knots
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 3 Tbsp olive oil, divided
- ½ lb zucchini, cut into ½-inch-thick slices
- ½ lb yellow squash, cut into ½-inch-thick slices
- 1 Tbsp bottled minced garlic
- 1½ Tbsp red wine vinegar
- ½ Tbsp minced fresh dill
Instructions
- Preheat oven to 400°F.
- Sprinkle chicken with salt and pepper.
- Heat 1 Tbsp oil in a nonstick skillet over medium-high heat.
- Add chicken, and cook 3 minutes per side or until browned; transfer to a rimmed baking sheet.
- Bake 10 minutes or until done.
- Meanwhile, add zucchini, squash and garlic to skillet; cook, stirring occasionally, until crisp-tender.
- Arrange chicken and zucchini on serving plates.
- Whisk together 2 Tbsp oil, vinegar and dill; drizzle over chicken.
Side Dish Ingredients
- ½ (16-oz) pkg frozen garlic knots
Side Dish Instructions
- Bake rolls according to package directions.
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