Chicken and Zucchini with Dill
Oregano Rice
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ¼ cup olive oil, divided
- 2 (16-oz) containers sliced zucchini and squash
- 2 Tbsp minced garlic
- 3 Tbsp red wine vinegar
- 1 Tbsp minced fresh dill
Instructions
- Preheat oven to 400°F. Lightly season chicken with salt and pepper.
- Cook chicken in 1 Tbsp hot oil in a large nonstick skillet over medium-high 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 and squash mixture, 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
- 2 (8.8-oz) pouches microwavable long-grain rice
- 1 Tbsp butter
- 1 tsp dried oregano
Side Dish Instructions
- Heat rice according to package directions; toss with butter and oregano. Season with salt and pepper to taste.
30 Minute Meals Meal Plan
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