Chicken and Zucchini with Dill
Serves: 6
Total Time: 30 minutes
Prep Time: 10 minutes
Difficulty Level:
BY EMEALS
INGREDIENTS
4 slices bacon, chopped
6 (6-oz) boneless, skinless chicken breasts
1 lb zucchini, cut into ½-inch-thick slices
1 lb yellow squash, cut into ½-inch-thick slices
2 Tbsp minced garlic
3 Tbsp olive oil
3 Tbsp natural rice vinegar
1 Tbsp minced fresh dill
INSTRUCTIONS
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Preheat oven to 400°F. Cook bacon in a large nonstick skillet over medium-high heat until crisp; drain on paper towels, reserving drippings in skillet.
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Season chicken with salt and pepper, if desired. Cook chicken in hot drippings in skillet over medium-high heat, 3 minutes per side or until browned. Transfer to a rimmed baking sheet. Bake 10 minutes or until chicken is done.
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Meanwhile, add zucchini, squash, and garlic to skillet; cook, stirring occasionally, until crisp-tender.
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Arrange chicken and zucchini mixture on 6 plates.
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Whisk together oil, vinegar, and dill; drizzle over chicken and zucchini mixture. Sprinkle with bacon.
