Chicken and Zucchini with Dill
Total Time 30 minutes
Prep Time 10 minutes
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
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.
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.
Meanwhile, add zucchini, squash, and garlic to skillet; cook, stirring occasionally, until crisp-tender.
Arrange chicken and zucchini mixture on 6 plates.
Whisk together oil, vinegar, and dill; drizzle over chicken and zucchini mixture. Sprinkle with bacon.