This Seared Chicken with Summer Veggies dish perfect dish for a fresh, delicious and quick meal. I was able to pick up the squash, zucchini, and onions fresh from the farmer’s market. I’m a huge fan of eating local, seasonal foods and supporting our local farmers.
The basil tossed into at the last gives the dish a refreshing taste and aroma.
The phytonutrients, vitamins, energy, goodness, and beauty from a rainbow of color from the vegetables make me a happy camper! Seriously, look how beautiful =).
This Seared Chicken with Summer Veggies dish perfect dish for a fresh, delicious and quick meal.
- 2 lbs boneless, skinless, chicken breasts, halved lengthwise
- 1 zucchini, thinly sliced
- 1 squash, thinly sliced
- 1 small onion, chopped
- 1 red pepper, diced
- 1 cup okra, sliced
- 1 cup dry white wine (can use chicken broth)
- 2-3 cloves garlic, minced
- 3 tbsp olive oil, divided
- 1 tsp mineral salt, divided
- 1/4 cup fresh basil, torn
Sprinkle chicken with ½ teaspoon of the salt and pepper.
Sear the chicken in 2 tablespoons of of hot oil in a large skillet over med-high heat for 4-5 per side or until done, cook in batches if necessary. Remove chicken from skillet and keep warm.
Cook the squash, zucchini, red bell pepper, okra, onion, garlic and ½ teaspoon of salt and pepper in 1 tablespoon of hot oil in the skillet for 1-2 minutes or until crisp and tender.
Stir in the white wine or chicken stock; cook 1-2 minutes or until slightly reduced.
Stir basil into chicken. Garnish with more fresh basil.