Baked Italian Chicken with Veggies

Prep Time: 15 mins

Cook Time: 30 mins

Ingredients:

  • 4 chicken breasts (I used 2 large pieces & divided horizontally)
  • 1 tablespoon dried basil
  • 1 small zucchini, sliced
  • 1 cup cherry tomatoes, sliced in half
  • 1/2 can/jar artichoke hearts, sliced
  • 6 slices bacon, cooked, drained, chopped (optional)
  • 1 cup mozzarella cheese, shredded
  • salt & pepper to taste

Directions:

  1. Preheat oven to 375°F. Spray a casserole pan with cooking spray, and place chicken breasts in the pan. Sprinkle with dried basil and salt & pepper.
  2. Top with zucchini, sliced cherry tomatoes, and salt & pepper.
  3. Layer on artichoke hearts & chopped bacon.
  4. Top wih shredded mozzarella cheese. Bake for about 20-30 minutes until the chicken is cooked through (165°F).

Sautéed Zucchini and Corn over Ravioli

Ingredients:

  • 2 Tbalespoons unslated butter
  • 1 large or 2 small leeks, halved & sliced crosswise into very thin half moons and washed well (after cutting)
  • Course salt & pepper, to taste
  • 1 medium zucchini or yellow squash
  • 2 ears corn, kernels removed
  • 2 Tablespoons heavy cream or half & half
  • 1/4 chiffonade of basil
  • Store bought ravioli (I used mushroom ravioli for the picture above)

Directions:

  1. Melt butter in a large skillet over medium-high heat until foamy. Add leek and season with salt. Cook, stirring frequently, until leek is translucent, about 2 minutes. Add zucchini and corn and cook until tender and color is bright, about 2 minutes.
  2. Meanwhile, cook ravioli in a large pot of boiling water, to package directions.
  3. Stir in cream and basil and season with salt and pepper. Serve over ravioli.

~Recipe adapted from Martha Stewart Cooking School book

Sauteed Veggie Burritos

Ingredients:

  • 1 Tablespoon Olive oil
  • 2 cups long grain rice
  • 4 cups low sodium chicken broth
  • 2 whole limes, juiced and zested
  • 1/4 cup chopped cilantro
  • 2 whole zucchini, chopped
  • 1 whole yellow squash, chopped
  • 1 can corn
  • 1 bell pepper, diced
  • 1 small onion, chopped
  • salt to sprinkle
  • 1 can seasoned black beans (I used non seasoned and still had great flavor)
  • 6 whole burrito-sized flour tortillas
  • 2 Roma tomatoes, diced
  • 1 cup grated cheese (ex. Monterey Jack or Cheddar)
  • Optional toppings: salsa, sour cream, guacamole, extra cilantro, hot sauce

Directions:

  1. Heat olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and juice and zest of 1 lime. Bring to boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Saute onions and bell peppers for 3 minutes. Add in squash and saute for additional 3 minutes. Add corn and black beans and saute until heated through. Add salt and pepper to taste.
  3. Warm the tortillas in the microwave for 30 seconds. *I find it helps to add a damp paper towel on the top of the tortillas while warming in microwave.
  4. To assemble the burrito, lay out each tortilla on your work surface. Spoon on rice, then sprinkle on sauteed veggies. Top with chopped tomato, cheese, and any other topping you’d like. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!

*If you substitute the chicken broth in the rice with vegetable broth it will be vegetarian!

~Recipe adapted from thepioneerwoman.com