Tag Archive | #chickenrecipe

Recipe: Baked Chicken and Zucchini

Disclaimer: I’m bad about timing each step. I cook by how things look and smell at different steps more than anything else. And I rarely measure out seasonings and such. I’ll try to get close though!

My mother-in-law gave us some zucchini and tomatoes from her garden recently. Her garden has been going crazy producing veggies and we’ve benefited from it as well.

I only had one chicken breast to work with, so yours will probably look fuller in the pan.

Ingredients:

2 chicken breasts, cut into large pieces

1 tbsp olive oil

4-5 tomatoes (I used Roma)

2 medium sized zucchini

Bag of steamable broccoli

1-2 Garlic clove

Seasonings (to your taste buds preference):

Black pepper

Poultry seasoning

Onion powder

Turmeric

Slice your zucchini into rounds and dice your tomatoes.

Season your chicken with black pepper, poultry seasoning, onion powder, turmeric. Heat up the olive oil (I used medium heat), add in the garlic and chicken, then brown the chicken on both sides. I think I did 5 minutes per side.

Take the chicken out of the pan and set the chicken into a glass baking dish (I used 9×13 pan). Start the oven preheating to 325.

In the pan on the stove that you used to brown the chicken, add your zucchini. You should still have hot olive oil in the pan so be careful. Couple minutes per side, or until zucchini slices start to soften. (At this point I had steamed the bag of broccoli, but I would recommend only doing half the time the bag calls for. I did end up with soggy broccoli at the end).

Add your tomatoes to the pan. Let them cook a couple minutes together.

While the tomatoes and zucchini were cooking I dumped the steamed broccoli into the glass baking dish with the chicken.

Then I added the zucchini and tomato mix on top. Then put it in the oven. The dish baked at 325 for approx 25 minutes.

Then we ate!

Changes I would do next time: add more chicken. Season a little heavier. Remember the garlic. Less steaming on the broccoli before baking. Cook the zucchini a little longer on stovetop before adding to the dish. Maybe add some cauliflower rice.

Chicken Salad with Homemade Dressing

I’m not sure what to call it besides a surprisingly good and simple salad. I took two large chicken breasts (from Sam’s Club, so they are huge) and threw them in a large pot of water with:

  • 2 garlic cloves (I used “Pop n Cook” frozen garlic)
  • Approx. 1 tsp poultry seasoning
  • Approx. 1 tsp black pepper
  • Approx. 1/2 tsp onion powder
  • 1 tbsp roasted chicken “Better Than Bullion”.

(I’m bad about actually measuring things out. I just eyeball it)

I brought it all to a boil then reduced heat and let the chicken simmer for several hours. It went longer than I had planned because I got busy doing other things (cutting fabric and batting), but it turned out really tender and flavorful.

Then I shredded up the chicken and tossed it in a bowl with shredded lettuce and shredded cheese. I decided to add in chopped up cucumber because I love cucumber. I would have added more stuff but I need to go grocery shopping.

I also made my own dressing, which I think is what ended up making this tastes so good. I put some olive oil in a bowl and added Italian seasoning, garlic powder, and lemon juice. Whisked it together. And then I mixed it up with my little salad. I did not really measure anything, as stated above I’m bad about that, I just tossed it in the bowl and mixed. I didn’t use all the dressing you see in the picture, that would be too much!

If I had to make a guess though I would say:

  • 3 tablespoons olive oil
  • 1 tablespoon of lemon juice
  • Add the italian seasonings and garlic powder to your personal taste. Start light and taste as you go, adding more until you get the flavor you like.

You can add also add more or less lemon juice depending on how much you like the flavor. Mine was heavier on the lemon flavor.