A view from my side.
Sometimes you need something that is quick but tasty. I love to cook, but I when I get home around 7:00 p.m. after coming off the soccer fields, I’m not always in the mood to spend the next two hours prepping, cooking and cleaning. So I have developed many quick but tasty meals over the years. I get criticized by some friends because sometimes I open a box or use store-bought spice mixes, but you know what…I’m perfectly OK with that. This is quick but tasty, remember? 🙂
So, with that caveat, I offer my Lemon Herb Chicken with Rice and Zucchini/Yellow Squash.
Start with the basics: Skinless/boneless chicken breast(s), a medium zucchini and a medium yellow squash, a box of Uncle Ben’s Country Inn Chicken Rice (the “box” I get grief over). Start the rice and cook according to the package directions.
Slice a skinless/boneless chicken breast across the top, giving yourself 3-4 slices, the same shape as the breast when you started. Season with a Lemon Herb spice. I used McCormick’s for this, but there are many others available. Set it aside for now.
Slice the zucchini and squash in “discs”. Drop the veggies into a skillet with about 2 tbsps of melted butter. Add some chopped onions and salt/pepper. Go easy on the salt/pepper as you can always add more later. Sauteé the veggies over medium heat while everything else is cooking. Stir occasionally so it doesn’t burn.
While the veggies sauteé, heat 2 tbsps of olive oil in a large skillet over high heat. When it gets hot, cut the heat back to medium and carefully place your sliced chicken breast in the oil. It may spatter a bit, so be ready. Have some tongs ready to flip them over. Cook about 2-2.5 minutes a side depending on how thick you sliced it. Sprinkle some more Lemon Herb seasoning on the cooked side if you’d like. I usually do.
When it’s all done, arrange on your plate and serve. I had water with mine tonight, but if you are old enough, a nice Chardonnay would do well. I would suggest something simple and inexpensive, such as Hess, Toasted Head, or Sterling. Each can be had for under $20 a bottle in the US.
So, there you go. Around 30 minutes from counter to plate. Assume a 4 oz chicken breast, 1/2 cup of the zuc/squash, and 1/2 cup of the rice, (and the fact that you sauteed stuff in olive oil) and you should come in close to 400 calories for the whole meal.
Yeah…quick but tasty.