Chicken and Zucchini with Dill
Easy Mushroom Rice
Ingredients
- 2 lb boneless, skinless chicken breasts
- ¼ cup olive oil, divided
- 1 lb zucchini, cut into ½-inch-thick slices
- 1 lb yellow squash, cut into ½-inch-thick slices
- 2 cloves garlic, minced
- 3 Tbsp red wine vinegar
- 1 Tbsp minced fresh dill
Instructions
- Preheat oven to 400°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season with salt and pepper.
- Cook chicken in 1 Tbsp hot oil in a large skillet over medium heat 3 minutes per side or until browned. Transfer to a rimmed baking sheet.
- Bake 10 minutes or until chicken is done.
- Meanwhile, add zucchini, squash, and garlic to skillet; cook, stirring occasionally, until crisp-tender.
- Arrange chicken and zucchini on 6 plates.
- Whisk together 3 Tbsp oil, vinegar, and dill; drizzle over chicken and squash.
Side Dish Ingredients
- 1½ cups long-grain white rice
- ½ cup chopped onion
- 1 (8-oz) pkg sliced mushrooms
- 2 Tbsp butter
- 3 Tbsp chopped fresh parsley
Side Dish Instructions
- Cook rice according to package directions.
- Cook onion and mushrooms in melted butter in a large skillet over medium-high heat, stirring occasionally, until vegetables are tender.
- Stir in rice, parsley, and salt and pepper to taste.
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