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Amy's Recipe Archive

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. 

Seared Chicken and Summer Veggies

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 =).

Fresh produce from the farmer’s market!

Summer Seared Chicken

This Seared Chicken with Summer Veggies dish perfect dish for a fresh, delicious and quick meal.

Course: Main Course
Servings: 4
Author: Amy Ramsey
  • 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
  1. Sprinkle chicken with ½ teaspoon of the salt and pepper. 

  2. 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.

  3. 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. 

  4. Stir in the white wine or chicken stock; cook 1-2 minutes or until slightly reduced.

  5. Stir basil into chicken. Garnish with more fresh basil.

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