Tuesday, August 30, 2011

Chicken & Vegetable Summer Medley

This is a light, healthy and delicious dinner.  Sometimes we serve this over rice, or with our indian bread, but tonight we just had it alone.  It is a great way to use up your summer vegetables.  You don't need to measure, just add as many as you want of the vegetables and chicken.  I usually always cook in portions - that way if I eat half the pan I don't feel guilty!

Chicken & Vegetable Summer Medley

1 t. chili powder
1 t. cumin
1 t. garlic salt
2 T. lime juice
2 chicken breast, chunked, or cut into strips
2 T. olive oil
1-2 zucchini, thinly sliced
1-2 yellow squash, thinly sliced
1 red pepper, sliced
1 red onion, chopped
½ c. salsa
¼ c. fresh cilantro

Combine chili powder, cumin, garlic salt and lime juice in medium bowl.  Add chicken and stir.  Heat olive oil in a large skillet, add chicken and marinade to pan and stir-fry 5-6 minutes or until chicken is no longer pink.  Remove chicken from pan and set aside.  Leave juices in pan and add vegetables.  Stir–fry about 4 min. or until veggies are crisp tender.  Add back in chicken, salsa and cilantro and cook 1 more minute. 

*This is linked to Linda's Gluten Free Wednesdays.  Check out all the amazing recipes! 

1 comment:

  1. That sounds so yummy. I am going to make that this weekend.