Made one of the easiest meals I’ve managed to cook last night! My husband was working late and I had a special shrimp meal planned that he loves but it does not reheat well. I knew I would make that once he got home for the two of us, but I needed something quick for the kids. I had planned on making this while the kids were at school to have as grab-and-go lunches, but in a pinch it made the switch to dinner. This dish was a victory all around! My kids loved it, it was clean and nutritious, and it all happened in one skillet. This recipe also yielded plenty of leftovers that I plan to eat over baby spinach for my 21 Day Fix lunches this week.
I am going to keep the monologue to a minimum with this post. The meal is simple; the blog should be as well. Here goes!
- Two tomatoes (I used tomatoes-on-the-vine) chopped, ribs discarded
- 2 tablespoons extra virgin olive oil, divided
- sea salt, to taste
- 1/4 cup fresh basil leaves, chopped
- 1 clove garlic, minced
- 1 lb lean ground chicken
- 1 medium zucchini, cut in thin spheres
- 1 medium yellow squash, cut in thin spheres
- 1/2 cup low-sodium organic chicken broth
- Chop tomatoes and place in a bowl. Top with one tablespoon EVOO, sea salt, and basil leaves. Stir to combine. Set aside.
- Heat remaining tablespoon EVOO over medium heat in the bottom of a deep skillet. Add garlic and saute for 1 minute.
- Add the ground chicken and cook until brown, breaking it up with a wooden spoon as you go. Once browned, add the zucchini, squash and chicken broth, stirring to combine. Add tomato mixture, toss once more, then reduce heat to a simmer. Cover, and allow the juices to combine for approximately 5 minutes. Then serve over greens or as-is.
This dish has basic, fresh flavors, but could easily be doctored for your family’s preferences. You could add chili powder or cayenne pepper for some kick or even add eggplant to make it even more hearty. I sprinkled it with part-skim shredded mozz when I served it to my kids. Let me know in the comments how you made this your own. 🙂