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Chicken and Zucchini with Dill

By eMeals

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    Serves 6

    Total Time 30 minutes

    Prep Time 10 minutes

    Difficulty Level


    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


    1. 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.

    2. 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.

    3. Meanwhile, add zucchini, squash, and garlic to skillet; cook, stirring occasionally, until crisp-tender.

    4. Arrange chicken and zucchini mixture on 6 plates.

    5. Whisk together oil, vinegar, and dill; drizzle over chicken and zucchini mixture. Sprinkle with bacon.

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