This recipe inspires me to get my garden going (or growing).
1/4 cup fine dry bread crumbs
4 medium skinless, boneless chicken breast halves (about 1 lb)
2 Tbsp olive oil
1 small zucchini, halved lengthwise and sliced
1/2 medium green pepper, sliced
1/2 medium sweet red pepper, sliced
1 small yellow squash, sliced
Several asparagus spears, cut to 2-in lengths
2 carrots, cut to 2-in lengths, then sliced thinly, briefly steamed
1/2 medium onion, sliced and separated into rings
2 garlic cloves, minced
1/8 tsp salt
dash ground black pepper
2 medium tomatoes, cut in wedges
2 Tbsp water
2 Tbsp lemon or lime juice
3 cups hot cooked rice
1/2 cup crumbled feta cheese (2 oz)
Place bread crumbs in a shallow bowl and coat chicken. In a large skillet, heat 1 Tbsp oil over medium heat; add chicken and cook for 10-12 minutes or until tender and no longer pink, turning once. Remove chicken from skillet; keep warm.
In same skillet, heat remaining oil; add vegetables, garlic, salt and pepper. Cook 3 minutes. Add tomato, water, and lemon or lime juice. Cover and cook 1 minute. Remove from heat.
To serve, divide rice among four dinner plates. Spoon vegetable mixture over; place chicken on top of vegetables. Sprinkle feta cheese over chicken.
Makes 4 servings.