Chicken and Summer Squash with Dill
Honey-Butter Carrots
Ingredients
- 2 boneless, skinless chicken breasts
- 2 Tbsp olive oil
- ¼ lb zucchini, cut into ½-inch-thick slices
- ¼ lb yellow squash, cut into ½-inch-thick slices
- 2 cloves garlic, minced
- 1½ Tbsp red wine vinegar
- 1 tsp minced fresh dill (or use dried)
Instructions
- Preheat oven to 400°F. Sprinkle chicken lightly with salt and pepper. Cook in ½ Tbsp hot oil in a nonstick skillet over medium-high heat 3 minutes per side or until browned; transfer to a rimmed baking sheet.
- Bake 10 minutes or until done.
- Meanwhile, cook zucchini, yellow squash and garlic in skillet, stirring occasionally, until crisp-tender.
- Whisk together 1½ Tbsp oil, vinegar and dill; drizzle over chicken and squash mixture.
Side Dish Ingredients
- 3 carrots, cut into ½-inch pieces
- 1 Tbsp butter
- ½ Tbsp honey
Side Dish Instructions
- Steam carrots in a steamer basket over boiling water 8 to 10 minutes or until tender. Drain.
- Cook carrots, butter and honey in a saucepan over low heat 3 to 5 minutes or until thoroughly heated. Sprinkle with salt and pepper to taste.
Gluten Free Meal Plan
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