This is a light and refreshing summer meal, but you can make it all year round.
For this recipe you’ll need:
For the Chicken:
Four boneless, skinless chicken breasts
Zest of 1 lemon
Juice of 1 lemon
1 tsp. dried mint
1 tsp. kosher salt
¼ cup olive oil
For the Veggies:
4 zucchini, cut in ½ inch rounds
2 yellow (summer, crookneck) squash, cut in half inch rounds
1 red onion, cut into strips
1 Red Bell Pepper, cut into strips
2 TB fresh dill, chopped
1 tsp. dried mint
1 TB kosher salt
1 tsp. black pepper
¼ cup olive oil
1 lemon (zest and juice)
To Make the Chicken:
Spray an indoor skillet or fry pan with cooking spray or 1 TB olive oil. Cook chicken over medium heat until almost cooked through, turning over halfway. In the meantime, in a bowl, combine zest of 1 lemon, juice of 1 lemon, 1 tsp. dried mint, 1 tsp. kosher salt, and ¼ cup olive oil. When chicken is almost finished cooking, start basting with the sauce.
To Make the Veggies:
Preheat oven to 400 degrees
On a sheet pan, combine zucchini, squash, onion, red pepper, dill, mint, salt, pepper, olive oil, lemon zest and lemon juice. Mix with hands. Spread evenly in pan in a single layer. Bake for approximately 30 minutes.
*This meal is great with rice as well.