Tuesday, August 9, 2011

Herbed Chicken on Vegetable Confetti

Here is a meal that is perfect for using the abundance of vegetables that crop up in home gardens or farmers markets during this time of year. The the moist and flavorful chicken is the perfect compliment to the fresh tender vegetables.

Herbed Chicken on Vegetable Confetti
recipe adapted from Premeditated Leftovers via $5 Dinners

Vegetable Confetti
2 tablespoons olive oil
1 cup red bell pepper, cut into thin strips
2 cups zucchini, julienned
2 cups yellow squash, julienned
1 cup onion, diced
4 cloves garlic, minced
2 tablespoons fresh basil, shredded

Heat the olive oil in a large skillet or wok. Add the peppers, squash, zucchini, onion, and garlic. Sauté for 3 minutes over a medium high heat. Reduce heat to low and add basil. Cook on low for 7 to 10 minutes until the vegetables are tender.

Herbed Chicken
1 pound thin-cut boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon smoked paprika

Preheat a grill to medium high. Combine the spices on a large dinner plate. Dredge each chicken breast through the spices, turning to evenly coat both sides. Grill the chicken, turning once, for 8 to 10 minutes or until chicken is cooked through and juices run clear. Cut each breast into thin slices and serve on Vegetable Confetti.