I’m not feeling particularly inspired this Friday, but I do have a nice and easy, light recipe for you that’s perfect for a hot summer night. I also owe you a winner of my Sometimes Healthy Care Package Giveaway, so let’s just dive right in!
I think I’m trying to hold on for summer as long as I can, because yesterday, I was really craving a recipe that showcased some of my favorite summer veggies and flavors.
I started by setting the oven to 450 degrees and cutting up some squash from the local market. To me, nothing screams summer like some fresh summer squash.
Summer’s best treat!
I then seasoned with olive oil, salt, pepper and fresh herbs from our garden (rosemary and basil) and placed on a foiled, greased cookie sheet.
As those veggies baked, I prepared a few more vegetables to roast. I figured I could eat the leftovers for lunch today. You can never have too many veggies y’all.
More veggies to roast!
The squash took about 20 minutes, and the tomatoes, green beans and mushrooms took about 25 minutes. If you need any guidance for roasting veggies, I’d suggest referencing this guide from Good Housekeeping.
I served my the veggies with a chicken and quinoa. The chicken recipe was very simple, but incredibly tasty.
A perfectly balanced Sometimes Healthy Meal!
Simple Summer Chicken with Roasted Veggies
Prep Time: 20 minutes; Cook Time: 30 minutes
Ingredients: (yields 4 servings)
- 2-3 zucchinis and yellow summer squash sliced
- 4 pieces boneless, skinless chicken breast, thin sliced
- 3 cloves garlic, chopped
- 1tbsp olive oil
- 1/4 cup wine
- 1/4 cup chicken stock
- Juice from 1 lemon
- 2 tbsp yogurt butter
- Fresh rosemary and basil, chopped
- 1 tbsp grated ginger
- 1 tbsp of flour
Instructions:
- Pre-heat oven to 450 degrees and cut squash or other vegetables as oven pre-heats. Season with olive oil, salt, pepper and fresh herbs and roast for 20 minutes.
- While vegetables bake, cook 4 pieces of chicken over medium heat in a large skillet. Chicken should cook 2-3 minutes on each side. Remove chicken from skillet and set aside.
- Using the same skillet, cook garlic in 1 tbsp of olive oil until browned (about 2 minutes). Remove from heat and add in wine. Return to heat.
- Stir for 2 minutes until wine reduces slightly; add in chicken stock, lemon and herbs. Stir for 2 more minutes. Grate ginger into pan and season to taste with salt and pepper.
- Return chicken to skillet and stir for 2 more minutes, continuously coating chicken with sauce. Remove chicken from skillet.
- To thicken sauce for serving on top, sprinkle 1 tbsp of flour and stir vigorously.
- Top chicken with thickened sauce and serve with roasted veggies and quinoa.
While this meal was incredibly filling, it was light and refreshing at the same time. We were even able to take the pup for a walk post-dinner.
And now, the moment you’ve all been waiting for, the winner of the Sometimes Healthy Care Package is….
KELLI!!
Kelli, please email me at sometimeshealthygirl@gmail.com and provide me with your address, so that I can send you the most amazing care package ever!
Thanks to all who participated! Keep reading, and there will definitely be another giveaway.
Now, it’s time to start my Friday. I’ve been in search of a new functional training workout and am thinking of giving this one a try.
Let’s have some Friday “Link Love.” Please share in the comments section some of your favorite workouts lately. I love varying my workouts, but sometimes it’s hard to find the good ones. Help a sister out!
that roasted veggie/squash recipe looks amazing, I’m going to do that this weekend!! I’m also going to try your circuit workout soon, it looks awesome!
I posted a quick arm workout the other day, check it out! 🙂
http://www.liverunsparkle.com/healthy-lunch-activity-and-an-unhealthy-beverage/
Thanks for sharing this workout! Looks perfect for me, and I’ll give it a try!
Roasting veggies is definitely one of my favorite things to do!! And you are right..you can NEVER have too many!
That’s definitely true in your case 🙂
Mhmmm I love roasted veggies! Especially roasted carrots and onions. They have my heart <3. Argh so bummed that I didn't win the giveaway!
So sorry! I’ll host another one soon 🙂 I’ve never roasted carrots and onions. Will have to try it!